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FOOD
December 9, 2010
  Polvorones (Mexican wedding cookies) Total time: 1 hour, 45 minutes Servings: Makes 1 1/2 to 2 dozen cookies Note: Adapted from "My Sweet Mexico" by Fany Gerson Show us your photos: If you try this recipe, send us photographic evidence: Click here to upload pictures of the finished dish. 1 1/2 cups (3 sticks) butter 1 cup superfine sugar 2 cups flour 1 cup almond flour 1/2 teaspoon vanilla extract Sifted powdered sugar, for dusting 1. Clarify the butter: Cut the butter into pieces and melt in a saucepan over low heat.
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FOOD
August 18, 2012 | By Noelle Carter, Los Angeles Times
Dear SOS: Just back from some choice New York City restaurants and hoping to replicate in L.A.: Any chance you could get the recipe for the compost cookie from Momofuku? Thanks for taking requests! Wenise Wong Los Angeles Dear Wenise: These cookies are like taking every single one of my favorite snacks and packaging them in a simple, compact, magical treat. Chocolate chips, butterscotch chips, coffee, graham cracker crust, pretzels and even potato chips are tossed in with a rich cookie dough to turn out something truly inspired.
FOOD
December 15, 2011
"The holidays are about spending time with the ones you love. For me, my favorite thing is to make sure that the ones I love are enjoying the sweet treats I love to bake during the month of December. This cookie recipe is a perfect combination of so many of our favorites: white chocolate, caramel, pecans, cinnamon and a sweet, dark chocolate dough. These tender cookies host a creamy surprise center around a Rolo candy - my very favorite as a young girl!" - Nicole Cleghorn, Minot Air Force Base, N.D. White chocolate turtle cookies Total time: 1 hour, 15 minutes plus cooling time Servings: Makes 4 dozen cookies Note: Adapted from a recipe by Nicole Cleghorn.
FOOD
September 17, 2008
Coconut sablé cookies Total time: 45 minutes, plus chilling time Serving s: About 5 dozen cookies Note: Adapted from Brix@1601 executive pastry chef Renee Ward. This recipe makes more cookies than are needed for the coconut coupe recipe. The remainder will keep for one week stored in an airtight container. Desiccated (finely shredded unsweetened) coconut is generally available at cooking and baking stores as well as at select Indian markets. 2 1/3 cups plus 2 tablespoons flour 2/3 cup plus 2 tablespoons plus 1/2 teaspoon almond flour 3/4 cup plus 2 tablespoons desiccated coconut 3/4 teaspoon salt 1 3/4 cups butter (3 1/2 sticks)
NEWS
December 8, 2012 | By Noelle Carter
A dedicated cookie baker with a highly wrought sense of aesthetics might try his hand at German springerle -- the Christmas cookies of Swabia. The pale, embossed cookies are formed with beautiful wood or ceramic molds to create patterns such as snowflakes, acorns, Santas or the "little knights" after which they're named. RECIPES: 25 homemade holiday gift ideas! These finely detailed cookies are just one way to get crafty this holiday season with homemade gifts from the kitchen.
FOOD
October 14, 2010
  Lime and black pepper cookies Total time: 45 minutes, plus chilling time Servings: Makes about 4 dozen cookies ½ cup (1 stick) unsalted butter at room temperature 1 cup granulated sugar ¼ cup whole milk ¼ teaspoon vanilla extract 1 egg, at room temperature 2 cups (8.5 ounces) flour 1/4 cup plus 1 tablespoon lime zest (about 5 limes) 2 teaspoons baking powder 3/4 teaspoon finely ground black pepper 1/4 teaspoon kosher salt Confectioner's sugar, for dusting the finished cookies Black pepper, to garnish (optional)
FOOD
August 2, 2013
  Strawberry-rhubarb stained-glass cookies Total time: 3 hours Servings: About 20 cookies Note: From Mary Ellen Rae in the Times Test Kitchen. Make the jam ahead so it can chill. The cookies can be stored airtight for several days in the refrigerator. Jam 1 cup diced rhubarb 1 cup diced strawberries 1/4 cup sugar 1 teaspoon cornstarch 2 teaspoons water 1. Combine the rhubarb, strawberries and sugar in a small saucepan over low heat until the fruit softens and breaks down, stirring occasionally, about 15 minutes.
FOOD
October 14, 2010
  Tangerine and thyme chocolate chip cookies Total time: 45 minutes Servings: Makes about 3 dozen cookies 2 1/2 cups (10.6 ounces) flour 1 tablespoon baking powder 1 teaspoon kosher salt 3/4 cup (1 ½ sticks) butter, at room temperature 1/2 cup granulated sugar 1 cup light brown sugar 2 eggs 1 1/2 tablespoons tangerine zest (orange zest can be substituted) 1 tablespoon fresh thyme, finely chopped 1 teaspoon vanilla extract 1 1/2 cups semisweet chocolate chips 1. Heat the oven to 350 degrees.
FOOD
December 15, 2011
"This recipe is kind of a mash-up between my mom and me. My mom makes dulce de leche every year, the real stuff, you cook it forever and reduce it down. It's a candy that's really popular in Mexico. And I just thought, what if I didn't cook it quite as long and then used that as a filling? So she had the dulce de leche and I had the cookie, and this is what we came up with. It's something we make every Christmas. I stand around and chat with my mom and my aunts, and we cook and stir and stir and stir.
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