Category Archives: Cookies

S’mores? Yes please!

It all started with an invitation to a July 6th BBQ. Never one to show up empty handed, I immediately set out to find something fun to bring. One of the hosts threw down a challenge when asked “cookies or cupcakes?” His response, “Cookie Cupcakes of course.” Say what? Lots of cupcakes with cookie dough filling or sandwich cookie decorations were easily found but I go to thinking about BBQ and summer and childhood favorites when I stumbled on a series of smores inspired recipes.

20130705-170631.jpgMini S’mores “Cookies”

1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Whisk together in a small bowl, set aside.

1/2 cup room temperature butter
3/4 cup brown sugar
Cream together. I prefer to do this by hand.
Add
1 egg
1 teaspoon vanilla
3/4 cup graham cracker crumbs
1 cup chocolate chips

Combine well and then slowly add the flour mixture.

Use a greased mini muffin/brownie pan. Fill each space with about an inch ball of dough, flatten with your fingers.

Set your oven up so you have one rack close to the broiler and the other toward the middle of the oven.

Bake on middle rack at 350 degrees for 10 minutes.

Take out and immediately top each cookie with 1/2 large marshmallow. Turn oven to broil and place cookies on top rack. Watch closely as they will broil quickly. If you have a gas oven woth a boiler drawer it might be a little harder to keep an eye on. If you have a gas oven with a gas broiler in the oven be careful not to place the cookies too close.

Once the marshmallows have a delish carmel color to them remove from the oven and top each cookie with one piece of chocolate (I used regular hershey bars).

Let them cool completely in the muffin tin and remove with the help of an offset spatula.

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A little lemon in your honey – uniquely flavored frosted cookies

Lemon Honey Dough Cutout Scraps

At Acme Baking Company, we are always trying to find unique flavor combinations that result in delicious baked goods. This recipe was less of a “find” and more of a “I guess it is time to share it” treat. I have been making these cookies since I was a little girl, they are a staple at Christmas in our family and I have never come across anyone else who makes them.

A big plus, you can make the dough, roll, cut, and bake weeks in advance because these cookies freeze perfectly – when you are ready to finish them up take them out of the freezer, allow them to thaw and frost as desired. I typically use a thick buttercream frosting which is flavorful and rich but if you prefer more refined decorations the flavor in this cookie would shine equally with a basic royal icing.

Lemon Honey Cutout Cookies

Ingredients:
2/3 c. shortening
2/3 c. granulated sugar
2 eggs
2 tsp lemon extract
1 1/3 c. honey
5 1/2 c. flour
2 tsp baking soda
2 tsp salt

Cream together the shortening and sugar, add the eggs, lemon extract and honey. Sift together the dry ingredients and add the creamed mixture.

Divide into 4 balls of dough, flatted to disk shapes and wrap in cling wrap. Chill at least 1 hour, then, on a floured surface, roll each dough disk out to about 1/4″ thickness. It is important that your thickness is consistent because you want all your cookies to bake in the same amount of time. Cut out in desired shapes. Place on parchment lined cookie sheets.

Bake at 375 for 8-10 minutes or until  you can gently touch the cookie and no fingerprint remains. Cool completely and either freeze or frost as desired.

Recipe yield will vary based on the cookie cutter size, but on average you shoudl get about 5 dozen cookies.

Quick Palmier- an Acme Baking Quick and Easy Favorite

20111124-144327.jpg Sprinkle surface with cinnamon sugar (3 tbsp sugar to 1 tsp cinnamon) take 1 sheet of thawed puff pastry and place it on top of the sugar mixture. Top puff pastry with another cinnamon sugar (3 to 1 again). Roll the puff pastry out until it is fairly thin. You will be pushing the sugar mixture in on both sides.
Making 1 inch folds roll in from the long sides. Roll evenly on both sides so they meet in the middle.
Slice 1/4 inch thick and place on a cookie sheet lined with parchment.
Bake at 350 to 400 for 13 minutes or until brown. The sugar will melt. Let the cookies cool on the sheet.

Gluten free peanut butter cookies – for our Acme Baking Company celiac friends

Baking gluten free is not a primary focus of Acme Baking Company but, like most of you, I have gluten free friends that I would love to bake for. Enter Gluten Free Peanut Butter cookies!

Ingredients
1 c. Peanut butter
1 c. Sugar
1 egg
1 tsp vanilla

Mix in a bowl, scoop on lined cookie sheets and make the normal criss cross fork tine imprint or make a well that you can fill with jelly when you take the cookies out of the oven. For a little extra something, sprinkle flake salt on top before baking but just a little!

Bake at 350 for 10 to 12 minutes. Let cool on the cookie sheet.

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Glazed Lemon Cookies – fancy cookie that is easy to bake!

acme baking company glazed lemon cookie

At Acme Baking Company we get excited about baked goods that are easy to make and look great. These delicious glazed lemon cookies come up aces on both the ease and aesthetic fronts. Perfect little disks of crisp, delicate lemon cookie topped with a rich and bright glaze.

Glazed Lemon Cookies

Cookie Dough:
3/4 c. granulated sugar
2 tablespoons lemon zest
1 1/4 c. flour
1/4 teaspoon baking powder
1/4 teaspoon salt
12 tablespoons cold cubed butter
2 tablespoons fresh lemon juice
1 large egg yolk
1/2 teaspoon vanilla

In a food processor, blend the sugar and lemon zest until the sugar is yellow in color and slightly damp. Add the flour, baking powder and salt and blend until combined. Add the cubed butter and blend until the mixture looks like graham cracker crumbs.

Mix the lemon juice, egg yolk and vanilla in a glass with a pour spout. Pour as a steady stream into the dough mixture while the food processor is running. Let the dough continue to be processed until a ball forms.

acme baking company dough logAcme Baking Company wrapped dough log

Place a length of plastic wrap on your counter, transfer the dough to the plastic wrap and form a round log about 2 inches thick and 12 inches long. Wrap the plastic wrap around the dough and place in the fridge for at least 2 hours.

Cut the dough log into slices just shy of 1/4 inch thick. Place on a parchment lined baking sheet and bake at 325 degrees for 13-16 minutes until the edges begin to brown.

Let the cookies cool on until firm on cookie sheets then transfer to a cooling rack.

Glaze:
2 tablespoons lemon juice
2 tablespoons cream cheese
1 1/2 c. (6oz) powdered sugar

Whisk together the lemon juice and cream cheese until completely smooth. This took my a while and was definitely a forearm workout. Once complete smooth add the powdered sugar. If the mixture is a little too stiff (mine was) add a little bit of water (a couple of teaspoons max) and whisk until incorporated. Don’t be tempted to add more water, the mixture will come to the right consistency.

Spread about 1 tablespoon of glaze on each cookie disk. Spread the edges using the back of a spoon. Let the glaze set completely, this could take up to an hour.

Snickerdoodle! Just the name sounds fun

I think there are four cookies in everyone’s arsenal of go-tos. Chocolate chip is always at the top of the list, followed by peanut butter, oatmeal and the snickerdoodle! The snickerdoodle is second on my list of faves – it is a simple cookie with only 8 ingredients (if you count the cinnamon in the topping.)

I seem to be in a timewarp lately, baking all my childhood favorites. This recipe only incredibly slightly modified comes from a cookbook called Cookies which was published in 1980! I was four years old when this book came out and for some reason my mom had two copies so when I moved out, I took one. Shhhh, don’t tell my brother.

Snickerdoodles

1 c. butter
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
1 1/2 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

Coating

3 tablespoons sugar
1 tablespoon cinnamon

Method

I like to cream the sugar and butter together, then add the eggs one at a time. To keep things simple I throw in the baking soda and salt – let them mix a minute and then add the flour all at once. Don’t mix it too long, just until the flour is incorporated.

Make 1 inch balls of dough, roll in cinnamon sugar mixture place on baking sheet. Normally I line my sheets with parchment but for some reason snickerdoodles always turn out better if I line the pans with tin foil, shiny side down.

Bake at 375 for 10 to 12 minutes.

Should make about 3 dozen cookies

 

Everyone has one.. here is mine – Chocolate Chip Cookies

No picture this time, because to be honest I was in a mad dash to make it happen. Everyone raves about them, they are very delish and they turn out a little different every time. My recipe is a slight variation of the Toll House brand cookie but then what recipe isn’t a slight variation on this classic concoction?

Chocolate Chip Cookies

  • 2 sticks cold butter
  • 3/4 c. sugar
  • 3/4 c. brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 1/2 c flour
  • 6oz chocolate chips (or chopped high quality dark chocolate..my fave)
  • you decide if you want to be nutty or not but no more than a half cup chopped (I would pick pecans over walnuts any day)

Put the butter in your kitchen aid and let it blend with the paddle until soft (you can skip this and use soften butter but this does change the texture). Once soft, cream in the sugars. Once combined add the eggs (one at a time) and vanilla.

Sometimes I sift my dry ingredients together but most of the time I don’t. I just add the salt and baking soda to the mixture and then add the flour (don’t over mix once the flour is in or you will get tough cookies). Then I stir in the chocolate chips.

Almost always yields exactly 3 dozen cookies. I use a cookie scooper that I think is 2 tbsp.

Bake 350 for 11-14 minutes – depending on your oven.

I always line my pans, sometimes with parchment sometimes with aluminum foil. You will find you get a slightly different result from each material. Aluminum tends to let the edges get more crispy and oddly enough can sometimes take longer to cook on.

Enjoy!