Posts tagged cookies
Cocoa Mocha Chocolate Chip Crinkle Cookies

This turned out better than expected so I had to capture the recipes. I made these for a thing at Zoe’s school. I was busy so I had to get it done 2 days ahead of time. I think that made them better, really. And don’t be mad at the margarine. Sometimes when experimenting with a cookie, butter is too dear or I’m moving away from an oil based recipe. I like the margarine in this cookie and I’m going to keep it there.

Cocoa Mocha Chocolate Chip Cookie Recipe

1 stick margarine, (.25 cup)

1 cup dark brown sugar

2 eggs

1 tablespoon espresso powder

2 teaspoons vanilla

1 cup flour

1 teaspoon baking powders

1/2 teaspoon salt

12 ounces chocolate chips

powdered sugar

Cream margarine, sugar, eggs, espresso powder, and vanilla together. Make sure it’s no longer grainy. Combine the flour with baking powder and salt. Add to the creamed mixture. Scrape the sides and add the chips. Don’t mix too much. The dough will be soft. Chill an hour.

Scoop into balls and roll in powdered sugar. They spread so make them roomy on the sheet. bake at 350 for 15 minutes. It’s easy to over bake a cocoa cookie since you can’t see them brown. So start checking at 13 minutes and pull them out as soon as you think they are done.

Sour Cream Frosted Cookies Lofthouse Style
So very yummy!

So very yummy!

These are soft and not so sweet until you put the buttercream frosting on top. Much like shortbread there are very few ingredients happening here so go for the best you can afford, it really does make a difference. I rarely sift flour anymore, but similar recipes called for cake flour. I thought this might split the difference.

Cookie Recipe

8 ounces butter, room temperature

1.75 cup sugar

1 cup sour cream

2 eggs

2 teaspoon vanilla

.5 teaspoon almond extract

6 cups flour, sifted before you measure

1.5 teaspoons baking powder

1 teaspoon baking soda

.5 teaspoon salt


8 ounces butter, room temperature

1 teaspoon vanilla

4 cups powdered sugar

6 tablespoons heavy cream

food coloring and sprinkles, if you’re feeling festive

Preheat oven 400 degrees.

Cream the butter with sugar then add sour cream. Beat until no sugar crystals are visible. Add eggs, vanilla and almond. Separately, combine the dry ingredients. Add them in two additions to the creamed butter mixture. Rest the dough in the refrigerator minimally 20 minutes. You can scoop balls of dough and flatten or roll it between two pieces of parchment and cut with a cutter. I scooped and hand shaped the cookies pictured.

Place them on parchment covered cookie sheet and flatten more than you think you should. Bake for 10 minutes, rotate the sheets if using more than one sheet at a time. Cool on a rack.

For the frosting cream the butter then add the remaining ingredients. Whip to add volume. I portion the frosting out on each cookie to make sure they all have the same amount, then spread the frosting with the back of a spoon to get it swirly. Sprinkle with decorative dragees soon after spreading the icing because it will dry and crust quickly.


Yummy frosted cookies!


Sometimes a person wants birthday cookies, not birthday cake! Happy Birthday Jessica!

Raspberry Rose Sables / Blueberry Lavender Sables
Of course I bought little pink and lavender cookie plates once upon a time.  

Of course I bought little pink and lavender cookie plates once upon a time.  

I went to a wedding this weekend. The bride is my New Favorite Friend of 2017, but if you pressured me you might get me to say I like her groom even better. But I'd be a liar. Or maybe it's not a lie. I'll never tell. And the good news is now that they are married I don't ever have to pick. 

So he's part Italian...and you know that means COOKIE TABLE. On the table was an unassuming cookie. It was beige with red bits. I took it home, because taking away a box of cookies is what you do, and ate it before going to bed. Because eating cookies before going to bed is what you do.

It haunted my dreams.

I didn't expect rose nor raspberries. I expected cherry maybe. I looked it up, hoping it was a thing. It's a thing and not a little one. Apparently, it's a New York Times published cookie by Pierre Hermes. I ordered the ingredients from Amazon Sunday morning. While there I ordered lavender oil for cooking too. I thought how about a purplesque cookie with blueberries instead of raspberries. 

Truth be told, unsurprisingly the raspberry rose ones are tastier, but they are both gorgeous. Though my cookies are very much more pink than the ones at the wedding. They taste hauntingly delicious. And let me state for the record, I loathe a sliced cookie, but I did it here because Pierre told me to, and I survived. 

The recipe is cut and pasted below, just incase the link to the NYT ever goes down. 



  • ¼ cup (60 grams) sanding sugar
  • ¼ teaspoon pure rose extract (like Star Kay White)
  •  Red liquid food coloring


  • ½ cup (10 grams) freeze-dried raspberries
  • 1 ½ cups (204 grams) all-purpose flour
  • 1 stick plus 3 tablespoons (155 grams) unsalted butter, at room temperature
  • ⅓ cup (67 grams) sugar
  • ½ teaspoon pure rose extract (like Star Kay White)
  • ¼ teaspoon fleur de sel


    1. To make the sugar: Put the sugar, extract and a few drops of coloring in a small zipper-lock plastic bag, seal the bag and shake until the color is even. Add more color if you'd like.
    2. To make the sablés: Put the raspberries between sheets of wax paper, and crush them with a rolling pin or the bottom of a skillet. Don’t expect perfection — it’s fine to have mostly powder and a few small nuggets. Whisk the raspberries into the flour.
    3. Working with a mixer, beat the butter at medium speed until it’s soft and creamy, but not airy, about 2 minutes. Add the sugar, extract and fleur de sel, and beat 3 minutes more. Turn the mixer off, scrape down the bowl, add the flour mixture all at once and pulse the mixer on and off to begin incorporating the dry ingredients. Mix on low speed until the dough forms soft curds and then starts to clean the sides of the bowl. Give it a few last turns with a spatula, then scrape it out onto the counter. Divide the dough into 4 pieces, and roll each into an 8-inch-long log.
    4. Spread the sugar out on a piece of wax paper, and roll the logs in the sugar until they’re completely coated. Wrap each log in plastic wrap, and refrigerate for at least 1 hour, or up to 3 days.
    5. When you’re ready to bake, position the racks to divide the oven into thirds, and preheat it to 325. Line 2 baking sheets with parchment paper.
    6. Unwrap the logs, trim the ends if they’re ragged and cut the logs into ½-inch-thick rounds. Place them on the baking sheets, leaving about 2 inches between each round.
    7. Bake the cookies for 19 to 21 minutes, rotating the sheets top to bottom and front to back after 10 minutes, or until the cookies are firm around the edges and golden brown on the bottom; the tops will remain pale. Rest the sablés for 2 minutes, then transfer to cooling racks. Serve — or pack into a container — when the cookies come to room temperature.