busy

December 16: Almond Crescents

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Greetings from 10 o’clock at night. 

Today, I graded most of the morning (only 11 essays left) and this afternoon I took my son for a haircut and then the kids and I went to Jeanne’s birthday party. (For more on Jeanne, see December 14.) 

We got home and I realized two things: 1.) I have to get these last 11 essays graded so I can put final grades in and 2.) I hadn’t baked any cookies yet. And while I can grade essays from bed, I can’t bake cookies from there (yet…I have hopes for the future generations to figure out something). So I took my remaining energy and whipped up some Almond Crescents. 

Now, if there’s one thing I know about these cookies, it’s that you can’t sneak one and get away with it. These are the delicious little morsels covered with powdered sugar. They are evidence-inducing, and I like that. Bravely show the world you have eaten one (or more) of these cookies. Own it. 

They are kind of a crumbly cookie to make, but as long as you know that going in, you’ll be fine. 

The recipe calls for a cup of butter, 3/4 cup of sugar, and then 3/4 cup of finely chopped almonds. Thanks to a fantastic coupon last week, I have nuts coming out of my ears, so this was not a problem. 

The flour is then added (I used 2 cups and about 2 Tablespoons), and you mix. Like I said. It’s a little crumbly.

I tried several methods for shaping my cookies and what worked best was quickly dashing my hands under the faucet and then rolling snakes on my cutting board. The water keeps it together until the heat from your hands warms the butter and that then keeps it together. 

Once they are out of the oven, they get a gentle dipping in some powdered sugar. You know, the evidence. 

Almond Crescent Cookies

(courtesy of An Italian in my Kitchen)

Ingredients

  • 1 cup butter
  • 3/4 cup sugar
  • pinch salt (if you use unsalted butter add 1/4 teaspoon salt)
  • 3/4 cup finely chopped fresh almonds, walnuts or pecans
  • 2 -2 1/2 cups all purpose flour
  • powdered sugar 

Directions

  1. Pre-heat oven to 350°  
  2. In a large bowl beat butter until fluffy, add sugar and beat again until fluffy.
  3. Scrape down the sides of the bowl and add nuts, flour  (add 2 cups to start and 1 tablespoon at a time and salt.
  4.  Bring dough together with your fingers.  Break off small pieces and form into a crescent shape.  Place on ungreased cookie sheets and bake for approximately 15 minutes . While cookies are still warm roll in icing/powdered sugar.  Can be frozen.  Enjoy!

December 11: Cesca’s White Chocolate Dipped Ginger Cookies

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Because I’m in a typhoon of grading/writing/shuttling kids, I’m going to leave this one as a pictorial today, along with the recipe. It’s like all these people that pay me expect me to finish my work on time. 

Do the recipe. Roll in sugar. Smash with glass and bake.

White Chocolate Dipped Ginger Cookies

(from http://www.cookingclassy.com)

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 3/4 cup unsalted butter, softened
  • 1/2 cup + 3 Tbsp granulated sugar, divided
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1/4 cup molasses
  • 2 tsp vanilla extract
  • 3 cups white chocolate chips
  • 3 Tbsp shortening
  • sprinkles

Directions:

  • In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg for 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, 1/2 cup granulated sugar and brown sugar until well blended. Mix in egg, then blend in molasses and vanilla. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Cover bowl with plastic wrap and chill 1 hour. Preheat oven to 350 degrees during last 10 minutes of chilling.
  • Scoop dough out about 1 1/2 Tbsp at a time, shape into balls then roll in remaining 3 Tbsp granulated sugar. Transfer to Silpat or parchment paper lined baking sheets, spacing cookies 2 inches apart (keep dough chilled that is not currently baking), flatten tops just slightly (to evenly level). Bake in preheated oven 8 – 10 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
  • In a microwave safe bowl, melt 1 cup white chocolate chips with 1 Tbsp shortening at a time in microwave on HIGH power in 10 second intervals, stirring between intervals, until melted, smooth and fairly runny (I did batches of it because it will cool as your dipping, plus its easy to burn so you don’t want to work with too much of it at a time. Then once you’ve used it up melt more, you may not need all 3 cups). Dip half of each cookie in melted white chocolate mixture then run bottom of cookie slightly along edge of bowl to remove excess, then return to Silpat or parchment paper to set at room temperature.
  • Sprinkle sprinkles on top, after the long journey to decide which ones to use