Cookies - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with cookies (yum!), and includes Cheesecake-Stuffed Red Velvet Cookies and Turtle Cookie Balls. Enjoy!

PERFECT CHOCOLATE CHIP COOKIES

This is from Ravneet Gill and adapted by Charlotte Druckman at The New York Times cooking e-newsletter. Charlotte wrote, "What makes these cookies truly 'perfect' isn’t anything radical; it’s simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing her recipe, and all of her instructions exist for a reason. When she tells you to chill your dough overnight, don’t think you can skip over that. (If you do, your cookies will spread.) When she instructs you to roll the dough into balls before transferring them to the fridge to rest, do as she says, and you’ll get a nice plump, domed cookie instead of a sad flat one. Don’t go swapping in milk chocolate for dark, and chop the chocolate into large chunks for those dramatic, dense puddles of goo. One allowance: If you don’t have Maldon salt, another flaky salt or even kosher salt will do."

Time: 30 minutes, plus 12 hours' chilling; Yield: 14 cookies

This was featured in "A ‘Perfect’ Chocolate Chip Cookie, and the Chef Who Created It", and can be viewed online at https://cooking.nytimes.com/recipes/1021435-perfect-chocolate-chip-cookies.

Note: The article that this recipe was in ("A 'Perfect' Chocolate…, link above) is well worth the read. Check it out!

Ingredients

1/2 cup plus 2 tablespoons unsalted butter (1 1/4 sticks), softened

Scant 3/4 cup dark brown sugar

2/3 cup superfine sugar

1 large egg

1 3/4 cups plus 2 tablespoons all-purpose flour

1 teaspoon baking powder

3/4 teaspoon baking soda

3/4 teaspoon Maldon sea salt (or kosher salt)

6 ounces dark (bittersweet) chocolate, chopped into large chunks

Preparation

Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)

Add the egg and beat over medium speed until evenly combined.

In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined.

Add the chopped chocolate and fold into the dough until evenly distributed.

Immediately scoop out heaping 1/4-cup portions, roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)

The next day, heat the oven to 350 degrees.

Make sure the dough balls are evenly spaced out among two baking sheets, as they will spread. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not-quite set.

Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat! (These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or 2 weeks in the freezer.)

TURTLE COOKIE BALLS

This comes from My Food and Family, and begins, "Bite into scrumptious Turtle Cookie Balls. If you like turtle candies, you'll love the caramel, chocolate & nutty flavors of these Turtle Cookie Balls.' Yum!

Prep Time: 30 minutes; Cook Time: 1 hour 30 minutes; Total Time: 1 hour 40 minutes; Makes 42 servings

To view this online, go to https://www.myfoodandfamily.com/recipe/128342/turtle-cookie-balls.

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

70 vanilla wafers, finely crushed (about 2-1/3 cups)

3 Tbsp. caramel ice cream topping

4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted

1/4 cup chopped PLANTERS Pecans

Directions

Mix first 3 ingredients until blended.

Shape into 42 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with nuts.

Refrigerate 1 hour or until firm.

LEMON MERINGUE COOKIES

This is from Dorie Greenspan at The New York Times cooking e-newsletter. Dorie wrote, "Like their inspiration, lemon meringue pie, these cookies have three elements. They’re built on simple, slice-and-bake French shortbread cookies, rich, buttery and flavored with vanilla. The shortbread base is almost classic, except that the cookies are baked in muffin tins, so they’re straight-sided and deeply golden brown. The 'filling' is lemon curd, and the topping is crunchy bits of meringue. You get crumbly, velvety and crackly, sweet and tart in every bite. These cookies were created for an imaginary friend, Chief Inspector Armand Gamache, the hero of 16 Louise Penny novels, and a man who considers lemon meringue divine."

Yield: 24 cookies; Time: 2 hours

This was featured in "A Lemon Meringue Cookie Good Enough to Be Imaginary", and can be found online at https://cooking.nytimes.com/recipes/1021686-lemon-meringue-cookies.

Note: If you didn't click on the link to the featured article that this cookie recipe came from (or if you did, but didn't read the article), you really should read it. Dorie Greenspan's article is well worth the read; heck, it's worth several reads. Maybe make up a batch of these, then sit back to enjoy both cookies and the article. (Thanks for both, Dorie!)

Ingredients

For the Meringue:

1/4 cup granulated sugar

2 teaspoons confectioners’ sugar

1 large egg white, at room temperature

1/4 teaspoon distilled vinegar (or lemon juice)

Pinch of fine sea salt

For the Shortbread:

1 cup unsalted butter (2 sticks), cut into chunks and brought to room temperature, plus more for greasing the muffin tin

1/2 cup granulated sugar

1/4 cup confectioners’ sugar, sifted

1/2 teaspoon fine sea salt

2 large egg yolks, at room temperature

2 teaspoons pure vanilla extract

2 cups plus 2 tablespoons all-purpose flour

About 1/3 cup store-bought or homemade lemon curd

Preparation

Make the meringue: Heat oven to 250 degrees and line a baking sheet with parchment paper. In a small bowl, stir together both sugars.

Working with an electric mixer, beat the egg white, vinegar and salt on medium-high speed until the mixture forms soft peaks, about 3 minutes. Add the sugar mixture 1 tablespoon at a time, beating after each addition. Once the sugar is incorporated, beat 2 minutes more; you’ll have stiff, glossy, white peaks. Put the meringue on the baking sheet and spread it 1/4-inch thick. (It will cover only a small part of the sheet.)

Bake the meringue undisturbed for 35 minutes. Turn off the heat, prop open the oven door and let it dry for 1 hour. When you’re ready to use it, chop it into pieces about the size of chocolate chips. Precision doesn’t matter.

Make the shortbread: Working with a mixer (use the paddle if it’s a stand mixer), beat the butter, both sugars and the salt on medium speed for about 3 minutes, until smooth but not fluffy. On low speed, beat in the yolks, one at a time, followed by the vanilla. Add the flour in three additions, mixing on low until the dough comes together in large clumps. Turn out the dough and knead it into a ball. Cut the ball in half.

Shape each half into a 6-inch log. Wrap it and refrigerate for at least 1 hour. (You could also freeze it for up to 2 months; leave it on the counter for 1 hour before baking.)

When you’re ready to bake the cookies, heat oven to 350 degrees. Coat 1 or 2 muffin tins with butter (or nonstick baking spray).

Slice each log into 12 rounds (each 1/2-inch thick); drop one into each muffin cup. (If you don’t have enough tins, you can work in batches.)

Bake for 21 to 23 minutes, or until the cookies are golden brown around the rims. Transfer the tin(s) to a rack, cool for 5 minutes, then lift the cookies out and onto racks; cool to room temperature.

Just before serving, top each cookie with lemon curd, then top with ample chunks of meringue, pressing them into the curd. The meringue will keep in a cool, dry place for a few days, and the cookies can be kept at room temperature for about 3 days. But once you top the cookies, they’re best eaten soon after.

CHOCOLATE CRINKLES

This is from the infamous long-since-forgotten emailing list, though it's attributed to Betty Crocker® Cookbook. This begins, "These cookies have an attractive light and dark contrast perfect for aninteresting addition to a cookie tray or for serving by themselves, any time of year!"

Prep Time 15 minutes; Cooking Time 12 minutes; Serves makes 6 dozen cookies

Ingredients

1/2 cup vegetable oil

4 ounces unsweetened baking chocolate, melted and cooled

2 cups granulated sugar

2 teaspoons vanilla

4 eggs

2 cups Gold Medal® all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup powdered sugar

Directions

Mix oil, chocolate, granulated sugar and vanilla in large bowl. Mix in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours.

Heat oven to 350 degrees F. Grease cookie sheet.

Drop dough by teaspoonfuls into powdered sugar; roll around to coat. Shape into balls. Place about 2 inches apart on cookie sheet.

Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Remove from cookie sheet. Cool on wire rack.

CHEESECAKE-STUFFED RED VELVET COOKIES

This comes from the Food Network Kitchen, and begins, “The classic flavors of red velvet cake are transformed into cookies with the cream cheese baked right inside.”

Total Time: 2 hours 45 minutes; Active Time: 30 minutes; Yield: 12 cookies; Level: Easy

To view this online, click here.

Ingredients

Filling:

One 8-ounce package cream cheese, at room temperature

1/3 cup granulated sugar

2 tablespoons sour cream

1 teaspoon pure vanilla extract

Cookies:

1 2/3 cups all-purpose flour, scooped and leveled (see Cook's Note)

1/4 cup unsweetened cocoa powder, scooped and leveled

1 teaspoon baking powder

1/2 teaspoon kosher salt

1/4 teaspoon baking soda

1 1/4 cups granulated sugar

1/2 stick (4 tablespoons) unsalted butter, melted

1 tablespoon buttermilk

1 teaspoon red food coloring

1 teaspoon pure vanilla extract

2 large eggs

Confectioners' sugar, for coating

Directions

Watch how to make this recipe.

Make the filling: Line a baking sheet with parchment paper. Beat the cream cheese, granulated sugar, sour cream and vanilla in a large bowl with an electric mixer on medium speed until smooth. Spoon 1 tablespoon of the filling at a time onto the parchment so that you have 12 dollops. Freeze until solid, about 2 hours.

Make the cookies: Sift together the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl. Whisk together the granulated sugar, butter, buttermilk, food coloring, vanilla and eggs in another bowl. Fold the flour mixture into the sugar mixture with a rubber spatula until smooth. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes (it will still be soft).

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.

Coat your hands generously with confectioners' sugar and scoop a heaping tablespoon of the cookie dough into your hand. Put one of the frozen cream cheese dollops in the middle of the dough and place another tablespoon of the dough on top of the cream cheese. Shape the dough around it to completely enclose the cream cheese, and then roll to coat in the confectioners' sugar. Repeat with the remaining dough and cream cheese, coating your hands in confectioners' sugar as needed.

Place the cookies on the prepared baking sheets about 2 inches apart. Bake until the cookies are firm around the edges and can be easily lifted with a spatula, 10 to 12 minutes. Let the cookies cool on the trays for 10 minutes, and then transfer to a cooling rack and cool completely.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

CZECHOSLOVAKIAN BAR COOKIE - CUKROVI

This was in a long-since-forgotten emailing list, though I kind-of think it might have been in what had been About.com (now Dotdash).

The recipe begins, “Czechoslovakian cukrovi is the generic term for cookies made during Christmas time. This recipe was given to me in the early '70s by a lovely Czech woman. Everyone seems to have it but the filling is usually apricot. I've never come across a recipe like this for almond and strawberry filling. The almond, while very sweet, seems to cut the richness of the dough. This recipe is definitely party size, but it can be cut in half with no loss in quality.”

Makes about 54 Czechoslovakian Cookies; Prep Time: 15 minutes; Cook Time: 1 hour

Ingredients:

2 cups butter (1 pound), softened

2 cups sugar

4 large egg yolks

4 cups flour

2 cups chopped walnuts or pecans

1 (8- to 12-ounce) container almond paste

1 (12-ounce) container strawberry filling

Confectioners' sugar

Preparation:

Heat oven to 325 degrees. In a large bowl, cream butter and sugar until light and fluffy. Add yolks and mix well. Add flour and nuts and mix until well incorporated.

Divide dough in half and pat into a 15 1/2 inch by 10 1/2 inch jelly roll pan with slightly dampened hands, if necessary. Spread almond paste over surface to within 1/4 inch of edges. Top with strawberry filling2 and spread in the same way.

Crumble remaining dough half over entire surface of filling, and pat or spread to completely cover. Bake for 45 minutes to 1 hour or until golden brown.

Cut into 9 horizontal rows and 6 vertical rows (to make 54 bars) while still warm. Cool completely and dust with confectioners' sugar. Transfer to paper cups and a pretty serving tray or store tightly covered.