Happy New Year!

I can't believe that we have just one day left in 2010! Seems like just yesterday we were ushering in a new decade and now we're on to 2011. And next year I'll be saying the same thing. Where does the time go?

This year for Christmas Eve dinner at my Aunt's home I wanted to bring a special dessert. I came across a page I had clipped from Martha Stewart Living magazine last year. She featured her take on a traditional French dessert, the croquembouche. It's not a gut-busting dessert (unless you decide to eat the whole thing!) but luckily, I wasn't the only one bringing dessert for the eight of us. I especially liked Martha's version because it is decorated with star cut-out cookies!

The words croque en bouche translate to mean "crunch in the mouth." It is made of about 50 puffs filled with a caramel cream and dipped in a thin caramel sugar that hardens when cooled. The result is crunchy, sweet, and soft all in a single bite. The puffs are assembled into a cone-shaped form and then decorated with the cookie stars or more traditionally, spun sugar.

I made the croquembouche over three days starting first with the sugar cookies. I used a basic sugar cookie recipe and cut out various stars in several sizes. I happened to have a tiny star cutter that came as part of a set used to make Linzer Torte cookies. It was perfect to create the tiny stars. I decorated the cookies with white royal icing and dusted them with white sanding sugar for some sparkle.

I've made cream puffs before so making the puffs wasn't too much of a hassle. I dusted off my pastry bag with a 1/4 inch tip and whipped out about 75 puffs fairly quickly. Then I made the caramel by melting sugar in a saucepan, adding 1 cup of heavy cream, and returning the mixture to a boil. Finally, I added creme fraiche, vanilla, and salt and let it cool overnight in the refrigerator.

The final steps involved making a light caramel sauce and carefully dipping the filled puffs into the scalding sauce without burning my fingers. After the tops are dipped and have cooled, I repeated the process this time dipping the bottoms and assembling the final cone-shaped masterpiece. In the final step, I added the decorated stars by affixing them with a dab of royal icing. Don't worry, it's not as difficult as it sounds!

For me, the best part of the whole process came when I was transporting the croquembouche down to the car. The elevator door opened on my floor and I strolled in holding the festive dessert in the palm of my hand. The couple on the elevator immediately stopped their conversation to marvel at the croquembouche and asked me if I had made it. When I answered that I had, the gentlemen replied with an accent, "the whole thing?"

"All of it," I said.

It took me a moment to realize that the couple on the elevator were French!
I didn't need to tell them what it was since they obviously knew. We chatted the rest of the way down and though the lobby. I think I may have possibly just made their entire day. I know they made mine.

Instead of typing the entire recipe out, I've included a link to Martha's website where you can print out the recipe. I also found a video online of Martha making a croquembouche with special show guest, Rachel Maddow. It was a bit strange to hear Martha and Rachel talk politics while dipping puffs into caramel!



Happy New Year! I look forward to bringing you more fabulous cookie recipes in 2011 as the blog turns one year old!

Caramel Pecan Cookies

Last week's entry for Brownie Squares yielded some interesting comments from readers. My friend Lisa said, "This looks so good I may get the apron out tonight." And my friend Myra said, "OMG! These look incredible!! :-)." I love that Myra included a smiley face with her comment.

Today I think I'll share another recipe using the same butter cookie base but adding caramel and pecans on the top. If you like sweet and gooey caramel, these cookies are TDF (to die for). I've made them every year for the past five years. I shared the recipe with my mom and she has been known to make them throughout the year.

If you have never made caramel before it's not too difficult but you do need to pay attention to what you're doing so that you don't burn yourself or your house down. Caramel is made by melting sugar, adding heavy cream, cooking until the caramel is smooth, and finally adding butter, vanilla, and salt. Be careful when adding the cream, as the melted sugar will bubble and steam vigorously. Make sure to use a 3 quart saucepan to avoid a catastrophic boil over.

Basic Butter Cookies

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla

Whisk together flour, baking powder, and salt in a small bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 - 4 minutes. Beat in egg and vanilla. Reduce speed to low, add flour mixture and mix until just combined.

Grease a 9 x 13 inch metal baking pan, then line with foil, leaving a 2-inch overhang on both ends. Then grease foil.

Press dough evenly into bottom of baking pan, using plastic wrap or wax paper on top to keep dough from sticking to your fingers. Chill until firm, about 20 minutes.

As crust chills, preheat oven to 375 degrees.

Bake crust until golden brown, about 20 - 25 minutes. Do not over bake. Remove from oven and cool on wire rack for 20 minutes. Leave oven on.

While crust cools, make the caramel topping.


Caramel Pecan Topping

1 1/2 cups sugar
1 cup heavy cream
3/4 stick (6 tablespoons) unsalted butter cut into bits
1 teaspoon vanilla
1/2 teaspoon salt
2 cups pecans, toasted, cooled, and coarsely chopped

Make topping while crust cools:
Cook sugar in a 3 quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted to a deep golden caramel. Be careful not to burn. Tilt pan and carefully pour in cream. Sugar will harden and steam vigorously so be careful. Place back on burner and continue cooking over moderately low heat, stirring, until caramel is smooth. Increase heat as needed if caramel is not yet smooth after 2 - 3 minutes. Remove from heat and stir in butter, vanilla, salt, and pecans.

Immediately spread topping over cooled crust and bake until bubbling, about 20 minutes. Remove from oven and cool on a wire rack for about 2 hours.

Lift cookies out of pan by gently loosening and lifting the foil. Place on large cutting board and remove foil. Run a knife (chef's knife works well) under hot water then wipe dry. Cut into 2-inch triangles, diamonds, or squares.

Cookies keep layered in wax paper in airtight containers for up to 1 week. They also freeze well for 2 - 3 weeks.

Cookie press rating: 5 cookies (out of 5)

Brownie Squares

Christmas is just two days away and I have to say that I'm very prepared this year. My shopping is done, cards mailed, and cookie assortment completed and shared. I have just one gift left to wrap and a dessert to make for Christmas Eve. I think that's pretty darn great for December 23rd. I could get used to not working. But I really shouldn't.

A few years ago Gourmet Magazine featured a basic butter cookie recipe and many cookies that you could make using the butter cookie dough as a base and adding a topping or flavoring to make a whole new cookie. I liked the idea of adding a brownie topping to the butter cookie base since I don't consider brownies to be very festive in and of themselves. By pressing the delicious butter cookie dough into a 9 x 13 inch pan, baking it, and then topping it with a chocolaty brownie and baking it again the normally dull brownie gets a starring role as a cookie. Omit the nuts if you want, but I think they give the cookie some needed crunch.

Basic Butter Cookies

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla

Whisk together flour, baking powder, and salt in a small bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 - 4 minutes. Beat in egg and vanilla. Reduce speed to low, add flour mixture and mix until just combined.

Grease a 9 x 13 inch metal baking pan, then line with foil, leaving a 2-inch overhang on both ends. Then grease foil.

Press dough evenly into bottom of baking pan, using plastic wrap or wax paper on top to keep dough from sticking to your fingers. Chill until firm, about 20 minutes.

As crust chills, preheat oven to 375 degrees.

Bake crust until golden brown, about 20 - 25 minutes. Do not over bake. Remove from oven and cool on wire rack for 20 minutes. Leave oven on.

As crust cools, make the brownie topping.

Brownie Topping

1 1/2 sticks (3/4 cup) unsalted butter
10 1/2 ounce bittersweet chocolate, chopped (do not use unsweetened)
1 1/2 cups packed light brown sugar
3 large eggs, lightly beaten
1 1/4 teaspoons vanilla
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons Dutch-processed unsweetened cocoa powder
3/4 teaspoon salt
1 1/2 cups walnuts, coarsely chopped (toast walnuts by placing them on a baking sheet in a 350 degree oven for 5 - 6 minutes. Check often and shake pan during toasting.)

Melt butter and chocolate with brown sugar in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat, then whisk in eggs and vanilla until combined well. Whisk in flour, cocoa, and salt, then stir in walnuts (if using).

Spread brownie batter over cooled crust and bake until set, about 20 minutes. Cool completely in pan on rack, about 1 1/2 hours. Lift from pan and using a heavy knife (Chef's knife), cut into 1-inch squares. Running knife under hot water and wiping dry will aid in making clean cuts.

Cookie press rating: 4 cookies (out of 5)

Double Chocolate-Peppermint Crunch Cookies

Every year I try a few new cookie recipes. Well, to be honest more than a few. Many are not worth writing about, but every now and then I come across a winner. Double Chocolate-Peppermint Crunch cookies definitely fall into the winner category.

I found the recipe in the December Bon Appetit magazine. I think what grabbed me was the enormous spread devoted to these festive gems. The larger than life cookies jumped off the page. The crushed peppermint candies and the melted chocolate decorating the tops make these the quintessential Christmas cookie. The cookie is soft, chocolaty, and is gently flavored with peppermint extract.

I baked these over the weekend and stored them in an airtight cookie tin overnight before I finished them off with the melted chocolate and candy. I popped them into the freezer and will share them with friends next week when the rest of my cookies are ready for distribution to friends and family.

May God bless those Bon Appetite editors. Seriously, I think I have a new favorite cookie.














Double Chocolate-Peppermint Crunch Cookies

2 1/2 cups bittersweet chocolate chips (not to exceed 61% cacao; 15 to 16 ounces)
1 1/2 cups all-purpose flour
1/4 cup natural unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon instant espresso powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 large eggs
4 candy canes or 16 hard peppermint candies, coarsely crushed

Preheat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper. Stir 2 cups chocolate chips in medium metal bowl set over saucepan of simmering water until melted and smooth (or use a double boiler). Measure 2/3 cup melted chocolate; transfer to a small bowl and reserve for drizzling.

Whisk flour, cocoa powder, baking powder, espresso powder, and salt in medium bowl. Using an electric mixer, beat butter in large bowl until creamy. Add sugar and extracts, beat until smooth. Add eggs, beat to blend. Beat in melted chocolate from medium bowl. Add dry ingredients, beat until just blended. Stir in remaining chocolate chips. Chill dough for 20 - 30 minutes if too warm to form into balls. Measure 1 level tablespoonful dough and roll between palms to form a ball. Place on prepared baking sheet. Repeat, spacing cookies 1 1/2 inches apart.

Bake until cookies are cracked on top, 8 to 9 minutes. Cookies should remain moist. Do not over bake. Cool cookies on baking sheet 5 minutes. Transfer cookies on parchment paper to racks to cool completely.

Finish cookies by rewarming reserved 2/3 cup chocolate in microwave or over saucepan of simmering water. Drizzle chocolate over cookies using a fork. Sprinkle crushed peppermints on each cookie. Chill until chocolate sets, about 20 minutes.

Can be made ahead of time and frozen in an airtight container for up to 3 weeks. Bring to room temperature before serving.

Cookie Press rating: 5 cookies! (out of 5)

Peanut Butter-Chocolate Kisses

This week has been hectic for sure. I had planned to post several of my favorite holiday cookie recipes, but the week just seemed to get away from me. So now that I have a few minutes, I'd like to share one of my tried and true cookie recipes. No cookie plate is complete without Peanut Butter-Chocolate Kisses. These are super easy to make, especially with kids. And best of all, you can eat any leftover chocolate kisses. And there are always some leftover!

Baker's tip: unwrap the Hershey kisses as cookies bake so that they're ready to go or better yet, have your helper do it.

The recipe says to immediately press the kiss into the top of each cookie as soon as they're out of the oven but I prefer to wait a minute or so. The cookie will still be soft, but will not be so hot as to start to melt the chocolate. Don't wait too long though, or the kiss will not stick to the cookie!

Peanut Butter-Chocolate Kisses

1/2 cup granulated sugar
1/2 cup lightly packed brown sugar
1/2 cup creamy peanut butter
1/4 cup butter, softened
1/4 cup shortening
1 egg
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
granulated sugar for rolling dough
36 Hershey's chocolate candy kisses

Heat oven to 375 degrees
Mix 1/2 cup granulated sugar, brown sugar, peanut butter, butter, shortening, and egg thoroughly. Stir in flour, baking soda, and baking powder. Mold dough into 1-inch balls then roll them in sugar. Place about 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes. Remove sheet from oven, wait 1 minute and press candy kiss firmly in the middle of each cookie. Let cool completely.

Chocolate Gingersnaps

I normally follow recipes very closely to avoid any surprises at the end. This week for some reason my creativity blossomed and I decided to step out of my comfort zone a bit and try to improve a cookie that I already love. Gingersnaps are one of those classic cookies that just about everyone loves. Perfect for dunking into a cup of hot tea or a glass of milk, the spicy gingersnap belongs in the Cookie Hall of Fame.

At some point while I was measuring out the spices for the cookie I said to my self, "self, what if I add some dutch processed cocoa powder to the dough?" So I did. The result was a nice combination of subtle chocolate mixed with the spice of the ginger and cloves. I diced up some candied ginger and garnished the top of each cookie before popping them in the oven. When the cookies came out of the oven I added some white sanding sugar for a festive touch.

The cookies came out wonderfully, just as I had hoped. They are darker than traditional gingersnaps, but still pack that ginger punch. The candied ginger on top not only looks great, but adds some additional ginger flavor and sweetness to the cookie.

Try these and let me know what you think. Would you add more chocolate? More spices? I'd love for you to add comments below.

This Gingersnaps recipe is from Epicurious.com with my additions noted.

Chocolate Gingersnaps

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 tablespoons dutch-processed cocoa powder
1 cup lightly packed brown sugar
1 1/2 sticks (3/4 cup) unsalted butter
1/4 cup unsulfured molasses
1 egg
1/4 cup granulated sugar
Candied ginger for garnish, chopped finely

In a large bowl sift together 1 cup plus 2 tablespoons of flour, baking soda, cocoa powder, and spices. Whisk in brown sugar.
In a small saucepan melt butter and whisk into flour mixture with molasses and egg until combined well. With a wooden spoon, stir in remaining 1 cup plus 2 tablespoons flour until combined well. Chill dough until firm, at least 1 hour or up to 2 days.

Preheat oven to 350 degrees and line baking sheets with parchment paper.

Roll level tablespoons of dough into balls and in a small bowl roll balls in granulated sugar to coat. Arrange balls about 2 inches apart on baking sheets and gently press each with the bottom of a glass to flatten slightly. Top each cookie with a few pieces of candied ginger pressing down slightly.

Bake 10 - 12 minutes until cookies have puffed slightly. When removed from the oven, cookies will collapse slightly and contain little cracks. While cookies are still hot, sprinkle lightly with white sanding sugar. Cool cookies on sheets for 2 - 3 minutes more and then transfer to cooling racks.

Cookies keep in an airtight container at room temperature for 5 days.

Cookie press rating: 4 cookies (out of 5)

Annual Cookie Bake

Every year my BFF Laura and I get together for our annual cookie bake. The three day extravaganza takes place in Upstate New York and includes shopping, Christmas music on the radio, wine drinking, chatting, eating, and of course cookie baking. Lots and lots of cookie baking.

Over the past nine years we've experienced blizzards, ice storms, rain, and even balmy weather. One thing we can always count on is a good time that starts with us scheduling the date months in advance.

Laura and I have our lineup of favorite cookies to bake and we do a pre-weekend review of the cookie list and nix cookies that we are tired of and discuss trying new recipes. If Laura had her way we would make Spritz cookies by the dozens and a batch or two of Chocolate Chip Oatmeal which she swears are Christmas cookies. I challenge her on this every year. Turns out Laura's mom, Donna, made them around Christmas when Laura was young so that's why she thinks they are Christmas cookies. I still argue that they are not but I think this year I'll relent and we'll make a batch or two.

We started the baking tradition in 2001 and one of my fondest memories is Laura standing at the counter measuring the flour for the very first batch of cookies we ever made. I didn't notice at first that she was enthusiastically shoveling the flour into the measuring cup, packing it down with the back of a spoon as she chatted away. I turned and she could tell by my audible gasp that something was wrong. I think I blacked out for a second or two and I may have actually put my hand out to stop the pack down from happening. We laugh about it to this day. Well, I laugh about it. Truth is, Laura has become an excellent baker and I wouldn't want to bake for the holidays without her at my side.

Here's our current cookie lineup which creates a nice presentation when displayed on a large cookie platter or tiered serving tray. I think it's important to present an array of cookies in a variety of shapes, textures, colors, and tastes. Half the fun of eating cookies is deciding which you want to sample from the plate.

Peanut Butter Kisses
Russian Teacakes (Snowballs)
Gingersnaps
Brownie Butter Cookies (butter cookie base topped with a brownie layer)
Caramel Pecan Cookies (butter cookie base topped with homemade caramel and pecans)
Toffee Bar Cookies
Spritz Cookies
Chocolate Chip Oatmeal

Over the course of the next few weeks I'll be adding these recipes to the blog as well as some new favorites so stay tuned as the cookie baking heats up for the holidays.

Everybody's a Cookie Monster at Heart

If the Cookie Monster would just log in to the Cookie Press he'd find everything he needs to make his own cookies. Why bother Santa when you can do it yourself?

If you're a blog visitor and haven't already done so, I encourage you to click the Facebook "like" button in the upper right hand corner. I'm trying to get 1,000 likes by the end of the month!

Stock Your Baking Pantry

In part two of Baking Basics let's go over some of the items you should have in your pantry in order to make cookies any time of the day or night. If your not a baker, you may not have many of these ingredients on hand so it's best to go out and buy them even if you're not planning to bake cookies today. I should also say that I'm not endorsing any particular brand of flour, sugar, etc. I usually buy what's on sale.

Flour
All-purpose flour is a must for any baker. Store in an air tight container at room temperature. Generally sold in 5 lb bags. Gently spoon flour into measuring cups and level off with back edge of a butter knife. Never pack flour!

Light Brown Sugar
Sold in 1 lb boxes or bags. Used with granulated sugar in any types of cookies. Gently pack brown sugar into measuring cups so that no air pockets remain. Tightly close bag when finished to avoid moisture escaping and the sugar hardening up.

Confectioners Sugar
Sold in 1 lb boxes or bags. Used in some cookie recipes as well as used to make glazes, icing, and dusting baked goods.

Sugar
You'll need a few kinds of sugar, but granulated sugar is most widely used. Occasionally a recipe will call for super-fine sugar. You can either buy this or make it yourself by pulsing granulated sugar in a bowl of a food processor fitted with a steel blade. Sold in 5 lb bags (and larger)

Salt
You probably already have salt in your cupboard. Don't use coarse salt for baking since recipes are written for table salt.

Baking Powder
Used as a leavener to increase volume and lighten the texture of cookies. It works by releasing carbon dioxide gas into the batter. Always level measuring spoon before adding to batter and replace after about a year since it loses oomph after that time. Test by placing a teaspoon into a dish of hot water. If it fizzes, it's still okay. If it doesn't, replace it. That's really all you need to know.

Baking Soda
Similar to baking powder, baking soda assists in creating light cookies that puff instead of spread on the pan. After opening, store in an airtight container or in a sealed plastic bag. Measure as you would baking powder, leveling the measuring spoon before adding to the dough or flour mixture.

Butter
Always buy and use unsalted butter for baking. In salted butter, the amount of salt varies widely among brands. All recipes are written using unsalted butter. Many recipes require butter at room temperature. Speed the softening process by microwaving for about 10 seconds. Don't melt it, just soften it.

Eggs
Generally large eggs work fine in recipes. You don't need to buy jumbo eggs or organic, free-range eggs. Eggs should generally be at room temperature before you use them. Let warm to room temperature on the counter or run under warm water to take the chill off.

Extracts
Vanilla extract is most commonly used in baking, but there are many kinds of extracts which add flavor to doughs. Some are peppermint, orange, lemon or lime. Buy pure vanilla extract. A small bottle will last a long time for the occasional baker.

Coco Powder
Most people have either Hershey's or Nestle on hand. These will work fine but if you're adventurous try dutch-processed coco powder to add intense chocolate flavor to cookies. A box runs about $8.00 - $10.00 but will last a long time. It's well worth the investment.

Chocolate
For basic chocolate chip cookies, use semi-sweet chocolate chips or chunks which are sold in bags. Nestle dominates the market, but most stores now carry upscale brands such as Ghirardelli or Scharffen Berger.

Other Ingredients
You should have a variety of nuts (peanuts, pecans, walnuts) stocked in your pantry as well as shredded coconut, dried fruits such as raisins or cranberries.

So that's it. Everything you need in your pantry to bake cookies. So what are you waiting for? Start baking!

Baking Basics

As the countdown to the 2010 holiday season begins, I thought it might be a good time to go over some baking basics. Think of this entry as baking 101 or an into course for non-bakers. Those of us who bake all the time know the tools of the trade. We've learned them from the baker in our family, our friends, relatives, or just trial and error. But if you've never, ever baked anything, where the heck do you start? Here's what you'll need to equip yourself for baking success.

Tools of the Trade

Dry Measuring Cups
All sets come in four sizes: 1/4, 1/3, 1/2, and 1 cup.
Use them to measure flour, sugar, brown sugar, peanut butter, oatmeal, chocolate chips, nuts, coconut, etc. Always level off the top of the measuring cup with whatever you're measuring and gently spoon flour into the measuring cup. Never, ever pack down flour.

Liquid Measuring Cup
Available in glass or plastic, the most versatile size is 2 cup. Also available in 1 cup and 4 cup sizes. I recommend the 2 cup size by Pyrex. Use it to measure any liquids in the recipe such as corn syrup, milk, water, vegetable oil, etc.

Measuring Spoons
Vital to your baking success, measuring spoon sets come in these sizes: 1 Tablespoon, 1 Teaspoon, 1/2 Teaspoon, 1/4 Teaspoon. You'll use these to measure baking soda, baking powder, salt, flavorings such as vanilla extract, water, coco powder, etc. Always level off the top of the measuring spoon with whatever your measuring.

Rubber Spatula
Use this to scrape down the sides of the bowl when creaming butter and sugar, adding flour, etc. Available in many sizes and styles, choose a medium size.

Flat Spatula
You probably own at least one spatula already for flipping burgers, but it's good to have a few sizes handy. Choose one that feels good in your hand with a thin, but sturdy edge that gives you rigidity when removing cookies from the pan. A non-stick version works best and can be easily washed in the dishwasher.

Cookie Sheets
If you bake regularly, you probably have at least 4 or 5 sheets in your cabinets. You should have 2 which will allow you to bake 2 pans at a time. Cookie sheets come in two basic styles, either flat or with a edge around the sheet (also called a jelly roll pan). I prefer the edged sheet because it's easier to grip than a flat sheet with just one edge. Try both kinds and I'm sure you'll have a favorite.

Cookie Tins
It's best to store most cookies in an airtight container at room temperature. Cookie tins come in all sizes, shapes, and colors. Make sure you select tins with tight fitting lids. Always hand wash tins and thoroughly dry them before storing to avoid rust.

Stand Mixer
You'll need a sturdy, large, electric mixer to mix cookie dough. Kitchen Aid mixers dominate the market and run about $250 on sale, but you can find cheaper alternatives. Sunbeam and Hamilton Beach make less expensive versions which range from $50 to $100. Hand held mixers are not the best choice since the beaters are small and simply can't handle the amount of dough you're making. Some recipes don't require a mixer, but most do, so it's a good investment.

Parchment Paper
Probably not essential to successful baking, but it keeps cookies from sticking to the baking sheets and makes clean up a breeze. It's okay to reuse a sheet when baking a second or third tray of cookies, but gently scrape the paper with the spatula to remove any crumbs before dropping new dough on the sheet. Trim or fold the paper so it fits on your baking sheet. Be careful not to place under the broiler or near the heating element as it will burn. Do not use parchment paper in toaster ovens for that reason. Parchment paper costs anywhere from $4 - $8 depending on the brand.

Cooling Rack
Cooling racks are essential for cooking making because they allow the cookie to cool quickly and without forming condensation. Two racks should do it. Look for large racks that will firmly support cookies while they cool.

You'll also need spoons, a butter knife, scissors, oven mitts, and a hot oven. But you probably already have those things in your kitchen.

Once you have purchased the tools, you'll need the ingredients. Stay tuned to the blog for my next entry which covers stocking your pantry. Happy baking.

Pumpkin Whoopie Pies With Cream Cheese Filling

Chilly days lead to warm thoughts of autumnal flavors simmering on the stove or baking in the oven. This time of year I love to make butternut squash soup, apple pies, spice cake, and anything with pumpkin. I usually can't wait for Thanksgiving Day to dig in to a homemade pumpkin pie so two weeks ago I made one and devoured it with Mike's help in three days. As I was finishing the last few bites of pie I started thinking about what else I could make using pumpkin.

I searched the web and quickly found a recipe for pumpkin whoopie pies on Martha's site and was amazed, no shocked, to find that it was not a Martha original. She credited Matt Lewis of Baked Bakery in Brooklyn for the recipe. I guess even Martha has a few "go-to" people for great cookie recipes.

I brought these to a family party celebrating my uncle's 60th birthday and they were a big hit. The cake is very moist and spiced with generous amounts of cinnamon, ginger and cloves. The cream cheese filling is a perfect complement. While sweet, it balances perfectly with the pumpkin-spice cake.

I think I'll make them to bring along on Thanksgiving Day when Mike and I make the trek to Long Island for our feast!

Baker's Note: Be sure to use pure canned pumpkin in a 15 ounce can, not something in a similar can called pumpkin pie filling. The latter has spices already mixed in and will lead to an over-spiced cake. At the start, open the cans of pumpkin, place in a bowl, and set in the refrigerator to chill. Finally, if you don't have a pastry bag to pipe the filling, don't stress. I used a spoon to gently dollop the filling onto each cookie.

Pumpkin Whoopie Pies With Cream Cheese Filling

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
1 cups firmly packed dark-brown sugar
1 cup vegetable oil
3 cups pumpkin puree, chilled
2 large eggs
1 teaspoon vanilla extract

Cream-Cheese Filling

3 cups confectioners' sugar
1/2 cup (1 stick) unsalted butter, softened
8 ounces (1 package) cream cheese, softened
1 teaspoon vanilla extract

For the Cookies:
Preheat oven to 350 degrees. Line two baking sheets with parchment paper, set aside.

In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add chilled pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.

Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.

Make the Filling:
Sift confectioners' sugar into a medium bowl, set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. Filling can be made a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.

Assemble Whoopie Pies:
Line a baking sheet with parchment or wax paper. Transfer filling to a pasty bag or a plastic bag, snipping off the end. When cookies have cooled completely, pipe a large dollop of filling onto the flat side of one cookie and sandwich with the flat side of another cookie. Press down slightly so the filling spreads toward the edge of the cookies. Transfer to prepared baking sheet and refrigerate cookies for at least 30 minutes before serving. Best eaten within 3 days.


Cookie press rating: 5 cookies! (out of 5) A perfect score!

Grasshoppers

A few of my friends have asked me why I don't experiment more when I bake. My "blog routine" has been to choose a favorite recipe or one from a trusted cookbook, prepare it and then write about the experience, inserting humorous anecdotes as I go.

Since baking is essentially chemistry, it's easy to foul things up by adding too much flour, leavenings, or not enough fat such as butter or shortening. Precise measuring is essential to being a good baker and frankly, I don't have endless amounts of time or cash to make and remake batch after batch of experimental cookies. Instead, I leave the basics of a recipe to the experts who do.

But that doesn't mean I don't do minor things to improve upon a recipe. Using the best chocolate I can find or substituting hazelnuts for pecans can dramatically change the taste and appearance of a cookie. This is where I can, and usually do, safely experiment when baking. I think of it as the fashion equivalent of adding a pocket square to my favorite suit. I look good without it, but I look even better with it.

This week I had to stray a bit from my regular blog routine when my friend Kim requested a batch of Grasshopper cookies as her reward for designing the blog's new look. Since I've never made grasshoppers before, I look online for a recipe. When a few searches came up with zilch, it was time to create my own version using a chocolate cookie recipe I was already familiar with.

Grasshoppers are a cookie made by Keebler and are similar in appearance and taste to Girl Scout Thin Mints. My interpretation is a sandwich cookie with a minty chocolate cookie as the base and top, and a creamy mint filling inside. The top is drizzled with melted white chocolate. The result was a fantastic combination of crispy, chocolaty cookies surrounding a soft, minty filling made with butter, powdered sugar, and creme de menthe. The small amount of white chocolate was just enough to make the cookie decadent and wonderful. Next time I may throw caution into the wind and dip the entire cookie in dark chocolate before finishing it off with white chocolate.

Chocolate Cookie Base
(adapted from Carole Walter's Great Cookies book)

1/2 cup unsalted butter (1 stick)
3 ounces bittersweet or semisweet chocolate, coarsely chopped (I used Ghirardelli bittersweet chocolate chips)
1/2 teaspoon instant espresso powder
1 1/4 cups all-purpose flour, spooned and leveled
6 tablespoons dutch-processed cocoa powder (different from Hershey's or Nestle)
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup superfine sugar (alternatively, process 3/4 cup granulated sugar in a food processor fitted with a steel blade for approximately 10 - 15 seconds)
1 large egg, lightly beaten
1 teaspoon peppermint extract

In a saucepan, melt the butter over low heat and then add the chocolate. When chocolate is almost melted, turn off the heat and let mixture stand, stirring occasionally until the chocolate is completely melted. Blend in the espresso powder and set aside.

Sift together the flour, cocoa powder, baking soda, and salt. Set aside.

Stir the sugar into the chocolate mixture, blending until smooth. Stir in egg and peppermint extract. Add the dry ingredients in two additions, mixing only enough to combine. The dough will be oily and soft.

Shape the dough into two logs, 5 inches long x 1 1/4 inches in diameter. Wrap each log in plastic, twisting the ends tightly to secure. Refrigerate for three hours or until firm. Note: I had to put the dough into the refrigerator for about 10 minutes in order to form the logs.

Heat oven to 350 degrees.

Using a thin, sharp knife, cut the dough into 3/16-inch slices. Rotate the dough to maintain the round shape and reshape cut dough into round circles as needed. Press slightly with fingertips. Place two inches apart on cookie sheets.

Bake for 10 - 11 minutes until just set. The cookies will be soft to the touch, but will firm up as they cool. Let stand on cookie sheet for 4 - 5 minutes and then transfer to cooling racks. (Note: it's difficult to see if cookies are browning because of their color, so it's important to watch careful and remove the cookies promptly when timer goes off.)

Cookies can be stored in an airtight container for up to 3 weeks or frozen for several months.

Creme de Menthe Filling

Beat 1/2 cup softened butter (1 stick) with an electric mixer on high speed for 30 seconds. Gradually beat in 1 cup powdered sugar. Beat in 2 tablespoons creme de menthe (or 2 tablespoons milk, 1/2 teaspoon mint extract and a few drops of green food coloring) and 1 tablespoon milk. Gradually beat in 3 additional cups of powdered sugar. Add more milk if necessary to obtain the right spreading consistency.

Assemble Cookies

Place a teaspoon of filling on bottom of cookie and gently press another cookie on top of the filling, bottom first. Repeat using all cookies. You should have about 2 dozen cookies total.

Melt 3 ounces of white chocolate in microwave being careful not to burn it. Check regularly and stir chocolate. Place cookies on sheets of wax paper and drizzle with melted chocolate. (Note: I found that a honey dripper worked well to evenly distribute chocolate over cookies. Use quick, even strokes, back and forth over cookies to create straight lines of chocolate.)

Allow chocolate to set for about 30 minutes before handling. Carefully place on cookie sheets or plates and refrigerate until chocolate has completely set.

Cookie press rating: 4.5 cookies (out of five)

Melted Chocolate, Butter & Espresso Powder













Slicing Cookies














Melted White Chocolate














Allow the Chocolate to Set Before Handling













Cookie Close-Up

Cookie Press Gets a New Look

Regular blog readers will notice that the Cookie Press has a brand new look! Ever since I started the blog nearly nine months ago I've wanted to jazz up the header to give blog visitors a warm welcome and entice new readers to stick around. I enlisted the help of my friend Kim, a talented graphic artist and designer who created five possible designs for me in a matter of days. I had a hard time picking my favorite!

Kim runs a successful graphic design business called KupiArt. She mostly designs for the indie music scene, but is capable of creating eye catching designs for any purpose including logos, business cards, print and web ads, and even fine art paintings! Check out KupiArt for all of your graphic design needs. Thanks Kim for a job well done!

Chewy Chocolate Raisin Cookies

I am constantly clipping out cookie recipes and tucking them inside of cookbooks or pasting them into binders. I would be a prime subject for a new reality show called "Recipe Hoarders." I know I'll never end up making many of them, but just knowing I can is comfort enough. This week's cookie falls into the hoarder category. I don't remember when I first clipped it, but my guess is within the past two years. What attracted me to this recipe for Chewy Chocolate Raisin Cookies was the huge picture included on the page. The cookie photo is of a beautiful chocolaty brown cookie with a large white chocolate chunk and flecks of sugar coating the outside. It's my idea of not only a tasty cookie, but a beautiful one too.

This recipe is fairly easy to prepare. It requires soaking the golden yellow raisins in 1/2 cup of brandy for 20 minutes. While the raisins are soaking, I continued to measure and prepare both the wet and dry ingredients.

The chewiness of the cookie was evident from the very first bite. I detected a hint of the white chocolate, a hint of brandy-soaked raisins, and a hint of honey but not much else. Actually, they tasted like a chewy ginger snap. Don't get me wrong, these are good cookies. Especially if chewy cookies are your thing. But overall, they left me wanting a more intense flavor. Next time I may try swapping the raisins for dried sour cherries and use more and larger white chocolate chunks.

Chewy Chocolate-Raisin Cookies

1 cup golden raisins, coarsely chopped
1/2 cup brandy
1 1/2 cups all-purpose flour
3 tablespoons Dutch-processed cocoa powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon coarse salt
1 stick unsalted butter, softened
1/2 cup packed light-brown sugar
1/2 cup honey
6 ounces white chocolate, cut into 1/2 inch chunks (try 3/4 inch chunks)
1/2 cup granulated sugar

Bring chopped raisins and brandy to a boil in a small saucepan. Remove from heat, stir, and let stand for 20 minutes.

Mix flour, cocoa, 1 teaspoon cinnamon, baking soda, and salt together in a small bowl.

Preheat oven to 325 degrees. Beat butter and brown sugar with a mixer set on medium speed until pale and fluffy, about 2 minutes. Add honey, and beat until creamy. Reduce speed to low, add flour mixture, and beat until combined. Drain raisins, discard liquid. Add raisins and chocolate to the dough. Mix to combine.

Whisk together granulated sugar and remaining 1/2 teaspoon of cinnamon. Scoop 2 tablespoons of dough, roll into a ball and then roll in cinnamon-sugar mixture to coat completely. Place on parchment-lined baking sheets about 2 inches apart. Bake until just set and starting to crack, 18 to 20 minutes. Let cool on sheets.

Store cookies in an airtight container at room temperature for up to 3 days.

Cookie press review: 3 1/2 cookies (out of five)

Raisins and Rum Boiling on the Stove














Whisking the Dry Ingredients Together














Mixing in the White Chocolate and Raisins













Ready for the Oven













Cooling on the Pan

Fig Crumble Bars

I always liked Fig Newtons as a kid. I'm not sure why since they aren't particularly sweet or nutty or chocolaty. There is something about the filling coupled with the plain, soft outer shell that I simply like. Or it may be the fact that they came packaged in a sleeve all lined up neatly which satisfied my urge to keep everything tidy.

This recipe for Fig Crumble Bars in a better version of the original Fig Newtons that I loved so much as a kid. The rich fig filling contrasts perfectly with the buttery, crumbly topping and firm bottom crust. These were actually better the second day as the fig flavor intensified. After the third day, they became less crumbly and softer, but tasty nonetheless. Calimyrna figs are golden in color and are not always labeled as such.

I pulsed the butter into the crust mixture but it would not come together as the recipe instructed so I added about 2 tablespoons of cold water to the mixture. I added another teaspoon or two of water to make the topping moist and clumpy.

The recipe is from Everyday Food.

Fig Crumble Bars

Special equipment: food processor

1 1/2 sticks cold, unsalted butter, cut into pieces plus more for pan
2 cups plus 2 tablespoons flour
1 cup plus 2 tablespoons sugar
8 ounces dried Calimyrna figs (about 1 1/2 cups) stems removed
3/4 cup apple juice
1 teaspoon grated zest

Preheat oven to 375 degrees. Butter the bottom of a 8-inch square baking pan, then line pan with parchment paper, leaving a 2-inch overhang. Butter paper and set pan aside.

In a food processor, pulse 2 cups flour and 1 cup sugar. Add butter and pulse until mixture resembles coarse corn meal. Transfer half of the mixture to the prepared pan and press firmly into the bottom. Lightly flour fingers if necessary. Transfer remaining mixture into large, moist clumps (add a tsp. or two of cold water if needed). Transfer to a bowl and set aside. Wipe out bowl of food processor.

Make Filling
In the bowl of the food processor, blend figs, apple juice, lemon zest, and remaining 2 tablespoons of flour and sugar until a thick paste forms.

Using a small offset spatula or table knife, spread filling over crust. Sprinkle with topping and bake until topping is golden brown, about 60 to 65 minutes.

Transfer pan to a wire rack to cool completely. Lift out of pan and place on a cutting board. Cut into approximately 20 bars.

Store in an airtight container at room temperature for up to 5 days.

Cookie press rating: 4 cookies (out of 5)

Ready for the Oven














Baked and Cooled













Close Up

Flourless Double-Chocolate Pecan Cookies

A friend of mine recently asked if I've tried any gluten-free baking. "No," I quickly replied. It has always been my feeling that good tasting cookies require flour in the same way that sports cars require leather seats. Sure, you could take away the flour or change seat coverings, but why would you want to?

Shortly after that conversation I found a recipe for Double Chocolate Pecan Cookies which required no flour. It was kismet. I had to try the recipe. Much to my surprise the cookies were absolutely delicious. A crispy outside housed a moist and chewy inside bursting with deep chocolate flavor and an ever so faint salty taste. The pecans add some crunch and texture to the cookie. I'm a now on the gluten-free band wagon.

These cookies spread when baking so be sure to leave 3 inches between each when you spoon them onto parchment-lined baking sheets. After you add the egg whites you may think they will never blend into the dry ingredients. They will. Keep stirring.

I experimented with some leftover dough by baking it in a small ramekin. It required about 15 minutes more baking time, but came out looking and tasting great. Topped with a scoop of vanilla ice cream, it's a new take on the molten chocolate cakes that were so popular a few years ago and are still found on many restaurant dessert menus. I sprayed the ramekin with non-stick spray which didn't work. I suggest you serve it in the ramekin and let your guests scoop it out themselves as they devour it and tell you what a great baker you are. Fill the ramekin only two-thirds full to avoid a mess in your oven.

I tried the recipe a second time and added 3/4 cup of mini-marshmallows to the dough. This is a must if you like sweet and gooey cookies.

This recipe is from Everyday Food magazine.

Flourless Double-Chocolate Pecan Cookies

3 cups confectioners' sugar
3/4 cup Dutch-processed cocoa powder (I use Droste)
1/2 teaspoon coarse salt
5 ounces bittersweet chocolate, chopped or bittersweet chocolate chips
1 1/2 cups chopped pecans (or walnuts)
4 large egg whites, room temperature

Variation: 3/4 cup mini-marshmallows

Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa, and salt. Sir in the chocolate and pecans. Add egg whites and stir just until incorporated. Do not overmix. Add mini-marshmallows if using.

Drop dough by 1/4 cupfuls, 3 inches apart, onto parchment-lined baking sheets. Bake until cookie tops are dry and cracked slightly, about 25 minutes. Rotate sheets halfway through baking time. Transfer sheets to wire racks and let cookies cool completely. Cookies keep for up to 3 days in an airtight container. Makes approximately 12 cookies.

Variation Using 3 Inch Ramekin














Variation With Mini-Marshmallows













Cookie Press Rating: 4 cookies (out of 5)

By the way, I'm still sticking to my belief that sports cars require leather seats and nobody will change my mind about that.

Cookie Cutters

A couple of weeks ago I received a wonderful and unexpected gift from my friend Argus. His partner, Walter, works for Macy's as a Senior Product Manager. Part of Walter's job is to evaluate new product lines so samples often come across his desk. And this time, I was the lucky recipient of Walter's collection of cookie cutters!

Argus and I met up on the corner of 16th and 8th where he handed over a plastic bag filled with curvaceous cookie cutters in many interesting shapes. As soon as I got home I examined each and carefully laid them out on my table. First I pulled a "C" shaped cutter out of the bag, followed by a "P", then a giraffe, and next a mini-cutter shaped like Michigan or was it a mitten? When I was finished, my table was filled with wonderful cookie cutters which I knew I just had to share on the blog.

Perhaps the strangest one of all is one that looks to me like a Rorschach test for bakers. Yes, it's shaped like an inkblot. No matter which way I turn it, I still can't seem to figure this one out. If any of you can, please leave a comment below. I'd love to hear some other suggestions.

In the next few months my plan is to try every single cutter. Stay tuned!
And thanks, Walter, for thinking of me! You've got some cookies coming your way as a thank you.















Here's an inventory of the loot:

All letters of the alphabet except M and W
Giraffes (2)
Bug
Star
Snail
Small Rabbit
Farm Animal (I think it's a calf)
Snowman
Sheep
Lion
Elephant
Kangaroo
Flower
Bat (the flying kind, not baseball kind)
Witches Broom
Mickey Mouse Head
Rabbit Head
Square With Semi-circle on Top (I'm guessing some kind of food)
and the Ink Blot.

Some of my favorites include:

Lion















Michigan (or mitten)













Inkblot














Elephant













Thanks Walter!

A SoHo Jaunt

Yesterday I met my friend Carol in SoHo for lunch at Kelley and Ping, an overpriced and under inspired Asian noodle place on Greene Street in SoHo. The best thing about Kelley and Ping is that it's right around the corner from the Apple store where I had popped in to pick up a few gifts.

As Carol and I walked back toward her office, we passed Vesuvio Bakery, a SoHo landmark and a must visit if you're ever in that part of town. Vesuvio is a throw back to a simpler time when life was easier and mass market baked goods didn't exist. The space itself is tiny, but the selection of breads, sandwiches, wraps, salads, and home-baked goods is large and absolutely wonderful. The place is so tiny that there are no tables or chairs. You have to go elsewhere to eat.

I stopped dead in my tracks as we passed Vesuvio because of the wonderful display of cookies in both front windows. The cookies were mesmerizing. Stacks of cookies as big as you hand were beckoning. Among the cookie stacks were some random glass balls that looked like Christmas decorations strewn about. In the one window was a miniature version of the Statue of Liberty. I could hear her saying, "Give me your tired, your poor, huddled masses, yearning to eat cookies."

I whipped out my IPhone and started to snap away while unbeknownst to me, Carol was inside buying one of the luscious looking chocolate chip cookies. We devoured it right there on the street in front of the bakery. Before we dug in, we admired the deep golden color, the massive chunks of deep, rich, chocolate and the sheer size of the damn thing. It was one of the largest cookies I have ever seen. The cookie was pretty good, but I felt it was lacking salt. Frankly, it was a tad bland for my liking. Carol commented that it wasn't as sweet as some chocolate chip cookies she's eaten. In her book that was a plus. In my book, that's a negative. The sweeter the better.

We walked back west toward Hudson Street and said our goodbyes on the corner before I headed home to put on my workout clothes and burn off some of the calories from the cookie I just shared.

Left Window













Right Window













Cookies Piled High

















Cookie Close Up













Cookie With Carol's Big Bite

Hungarian Shortbread

Buttery, melt-in-your-mouth shortbread cookies are another one of my favorites. I tend to have a lot of favorite cookies if you haven't noticed but there's something about the simplicity of shortbread that I especially like. Other types of cookies rely on "stuff" to make them good such as chips, extracts, nuts, or glazes. Shortbread can stand on its own.

I've been making this Hungarian Shortbread recipe for a few years now and it's fairly simple, and makes a delicious cookie with or without the raspberry jam filling. A couple of weeks ago I made a batch of homemade raspberry jam from local raspberries I picked myself (well, with Mike's help) near our upstate home. While I was picking, I came upon a praying mantis among the raspberry bushes and snapped a picture of him with my IPhone. Just as I was about to take the photo, it turned its head and looked directly at me as if to say, "May I help you?"














The recipe requires freezing the dough for at least 30 minutes to 3 hours and then grating the frozen dough on a box grater. This helps the shortbread to have a light, crumbly texture. I bet it would be fun for kids to make (with proper supervision of course).

My oven is on the fritz so the top didn't brown as much as I would have liked. I've called Bill the repairman and he's scheduled for next week.

This recipe is based on one in Baking with Julia by Dorie Greenspan.

Special equipment needed: box grater and 10" springform pan
Any grater with large holes will do if you don't have a box grater. You may also use a 9" x 9" square baking pan, lined with foil and lightly greased with butter.


Hungarian Shortbread

2 cups flour
1 teaspoon baking powder
1/8 teaspoon salt
2 sticks unsalted butter, softened
1 cup sugar
2 egg yolks
3/4 cup raspberry jam

Sift together flour, baking powder, and salt. Set aside.
Cream butter in a large bowl with a mixer on high speed until fluffy, about 2 minutes. Turn mixer to medium and add sugar and egg yolks; mix until sugar is dissolved and mixture is light, about 4 minutes. With mixer on low speed, slowly add flour mixture and mix until dough just begins to come together, about 1 minute.

Turn dough onto a lightly floured surface and bring it together with your hands into one lump. Divide the dough in half and form two balls. Wrap each in plastic and freeze at least 30 minutes or up to 3 hours.

Arrange an oven rack in the center of oven. Heat to 350 degrees. Grease a 10" springform pan with butter. Remove a ball of dough from the freezer, unwrap, and grate, using the large holes of a box grater, directly into prepared pan. Gently pat the grated dough to even it out. Spread jam evenly over the dough, leaving about a 1/2" border around the edge. Grate remaining dough on top of jam and pat gently until the surface is even. Bake until light golden brown, about 25-30 minutes. Let cool completely in pan, on a rack, before cutting into wedges and serving.

Cookie press rating: 3.75 cookies (out of 5)

Grated Dough (looks like cheese!)













Spreading the Jam

Raspberry-Cream Sandwich Cookies

The name says it all. What could be better than raspberries and cream in the form of a sandwich cookie? Nothing comes to mind. Sandwich cookies are great because you get two cookies wrapped around a creamy center. There is a reduced guilt factor since technically you're eating only one cookie. Am I right?

The filling is made with white chocolate, heavy cream, and fresh raspberries. Believe me, these cookies are so rich you won't want to eat more than one at a time. They're great for sharing since their shelf is two or three days at most. After three days they turned to a sweet ball of mush.

The recipe calls for fresh raspberries, but I'm sure you could use frozen strawberries thawed and drained of excess liquid. I used a tablespoon of dough for each cookie but I suggest you make them smaller since they spread quite a lot which led to rather large cookies.

Here's the recipe on Martha Stewart's website.

Cookie press rating: 3 cookies (out of five)