Cookie exchange 2013 Part 2

In my previous post, I wrote about how I hosted a cookie exchange at work. I thought I’d share what I made and the recipe of another one of the treats baked by my colleagues. I wanted to make something quick with no fuss, so I thought cookie bars (which I think are kind of like blondies. Anyone else with me on this?). Mix, spread, bake, cut. No portioning and baking off in multiple batches. I added some cookie butter and toffee chips for good measure.

The great thing about these is that you can add any add-ins you want. In fact, the first batch I made had coffee chips in them. Incidentally, it turns out that I don’t like coffee chips (I think they taste like molasses) so I made the boyfriend take them to work, and made a batch with toffee chips instead for the cookie exchange. If you’ll notice, the photographs are of the ones from the first batch.

But first, the recipe for buckeyes!

 

Buckeye are the bottom - round with chocolate caps.

Buckeyes

From Real Simple.

Ingredients

3/4 cup creamy peanut butter

½ cup unsalted butter, softened

2 cups confectioners’ sugar

1/2 teaspoon pure vanilla extract

1/4 teaspoon salt

1/2 pound bittersweet chocolate, chopped

Directions

1.  With an electric mixer, beat the peanut butter and butter at medium speed until creamy. Reduce the mixer speed to low and mix in the confectioners’ sugar, vanilla, and salt (the mixture will be crumbly).

2.  Roll tablespoonfuls of the dough into balls and place on a wax paper-lined baking sheet. Freeze until firm, about 15 minutes.

3.  Meanwhile, in a double boiler or a medium heatproof bowl set over (not in) a saucepan of barely simmering water, melt the chocolate, stirring often, until smooth. Remove from heat and let cool slightly.

4.  Resting each ball on the tines of a fork, lower it into the chocolate until it’s two-thirds covered. Refrigerate on the baking sheet until the chocolate is firm, about 30 minutes.

5.  Keep the buckeyes refrigerated, between sheets of wax paper in an airtight container, for up to 3 weeks.

Cookie Bars

Adapted from here.

Ingredients

2 cups all purpose flour

1 teaspoon baking powder

½ cup salted butter

1 ¼ cup brown sugar

½ cup sugar

¼ cup cookie butter

2 eggs, room temperature

1 Tablespoon vanilla

½ cup toffee chips (or 2 cups of your favorite add-ins: chocolate chips, nuts, cinnamon chips, etc)

Sprinkles (optional)

Directions

1.  Preheat oven to 350 degrees F. Line a 9x13 inch baking pan with parchment.

2.  In a bowl, mix flour and baking powder. Set aside.

3.  In the bowl of a stand mixer with the beater attachment, beat butter and both sugars on medium until fluffy (2 minutes).     

4.  Add cookie butter and beat until mixed.

5.  Add eggs and beat until thoroughly combined. Add vanilla and mix.

6.  Add the flour mixture, and mix on low until almost combined (you still see some flour).

7.  Add toffee chips, or other add-ins and mix for a few seconds until combined.

8.  Spread onto baking pan and top with sprinkles (if using). Bake for 25 minutes (check at 22 minutes with a toothpick test. If it comes out clean, you’re done).

9.  Cool in pan before taking it out and cutting.

Verdict: The cookie bars (second time around – minus the coffee chips) were just what I wanted. Chewy with lots of caramel flavour. I think my colleagues liked them too. It was such a quick and easy recipe with things that I had on hand – good to remember for emergency baking situations!

I can’t give a verdict on the buckeyes because I’m allergic to peanuts, but everyone at the cookie exchange was raving about them!

Cookie Exchange Part 3

Part three of the cookie exchange.  Check out what my colleagues made!

Cranberry Almond Florentines

Adapted by Justyna from here.

Florentines are traditionally baked on cookie sheets using sliced almonds to achieve a delicate feel. This recipe is for a thicker cookie, which is easier to cook in a tartlet pan. For more of a candy feel, use a mini-cupcake pan and replace the cranberries with the more traditional candied orange.

Ingredients

1 ¾ cups chopped almonds

3 Tablespoons all-purpose flour

2 Tablespoons finely chopped dried cranberries

¼ teaspoon fine salt

½ cup sugar

¼ cup brown sugar

2 Tablespoons almond milk

5 Tablespoons unsalted butter

½ teaspoon pure vanilla extract

Directions

1. Stir together the nuts, flour, fruit and salt in a large bowl.

2. Put the sugars, almond milk and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine.

3. Position a rack in the center of the oven and preheat to 350 degrees F. Set the batter aside until cool enough to handle, 30 minutes.

4. Scoop flat tablespoons of batter into each space on the pan (enough so that they will cover the bottom when spread out). Bake until the cookies are just golden brown, rotating pans halfway through baking time, about 8 to 11 minutes.

5. Cool on pan for 5 minutes. Give each cookie a small turn to loosen it from the pan and transfer to a rack to cool.

Lemon Tarts

Made by Vivian

Tart shells

From here.

Ingredients

6 tablespoons unsalted butter

Flour as necessary

1 tablespoon vegetable oil

3 tablespoons water

1 tablespoon sugar

pinch of salt

Directions 

1. Heat the oven to 410° F (210° C). 

2. In a Pyrex type oven-safe bowl, combine the butter, oil, water, salt, and sugar. 

3. Place in the hot oven for approximately 15 minutes, until the mixture is boiling and the butter starts browning. 

4. Remove from oven, add flour quickly, until it forms a ball. Keep adding flour, one spoonful at the time, until it pulls off the sides of the bowl. 

5. Once the dough is cool enough to touch, press it in to the tart mold evenly with your fingertips. 

6. Pierce the bottom with a fork, line the sides with the back of the fork to form ridges. 

7. Bake for 15 minutes or until the crust is light brown and shows fine cracks. 

8. Cool completely on rack.

Lemon Filling

From here.

Ingredients

½ cup + 2 Tablespoons lemon juice 

3 large eggs

1 large egg yolk

¾ cup sugar

Pinch of salt

1 cup unsalted butter

Directions 

1. Pour water to a depth of about 2 inches into a saucepan, place over medium heat, and bring to a simmer. 

2. Combine the lemon juice, whole eggs, yolk, sugar, and salt in a stainless steel bowl that will rest securely in the rim of a saucepan over, not touching, the water. (Never let the egg yolks and sugar sit together for more than a moment without stirring; the sugar will cook the yolks and turn them granular.) Place the bowl over the saucepan and continue to whisk until the mixture becomes very thick and registers 180° F on a thermometer. This will take 10 to 12 minutes. If you don't have or trust your thermometer, don't worry. It should thicken to the point that your whisk leaves a trail through the curd. 

3. Remove the bowl from over the water and let cool to 140° F, stirring from time to time to release the heat. 

4. Cut butter into 1-tablespoon (15-ml) pieces. When the cream is ready, leave it in the bowl if using an immersion blender, or pour it into a countertop blender. With the blender running, add the butter 1 tablespoon at a time, blending after each addition until incorporated before adding the next piece. The cream will be pale yellow and opaque and quite thick. 

5. Spoon cream into tart shells. Top with whipped cream.  Store in refrigerator.

Peanut Butter Chocolate Snowballs

By Sophie

Makes 4 ½ to 5 dozen.

Ingredients

1 cup (250ml) smooth peanut butter                                      

½ cup (125ml) icing (confectioners) sugar                             

1 cup (250ml) Rice krispies cereal                                             

½ cup (125ml) finely chopped walnuts                   

1 Tbsp (15ml) butter or margarine, softened                      

4 x 1 oz. (4 x 28g) semi -sweet chocolate squares                             

2 Tbsp (30ml) grated parawax (paraffin)                               

A bag of coconut flakes

Directions 

1. Measure first 5 ingredients into bowl. With your hands, mix together well. Shape into 1 inch (2.5cm) balls. Chill for 2-3 hours. 

2. Melt chocolate and wax together. Dip balls to coat, drain and roll straight away in coconut flakes (chocolate dries very quickly) and place on waxed paper.

 
Stay tuned for Part 4 of the cookie exchange!