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FOOD
December 16, 2010
Nana's Russian tea cookies Submitted by Jody Truitt of Los Angeles 'My Nana Ida was born in Russia in 1899 and immigrated to the U.S. in 1904. When I was a child growing up in Honolulu, Hawaii, my nana would come to visit us by ship. She taught us to make these flaky, jam-filled delights rolled in powdered sugar, and we have been baking them for the holidays for over 40 years.' Total time: 1 hour, plus overnight chilling time for the dough Servings: About 2 dozen cookies Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's Food section, please share it with us: Click here to upload pictures of the finished dish.
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FOOD
December 15, 2011
"I started making these six or seven years ago. I saw a recipe that was something like it and just extrapolated a little bit. I fix them mostly just for the holidays, but my beautiful daughters do love them, and I go with what they love. When you find something that works, you stick with it. " - Cheryl Margolin, Lake Elsinore Chocolate raspberry linzer cookies Total time: 1½ hours, plus chilling and cooling times Servings: Makes about 3 dozen sandwich cookies Note: Adapted from a recipe by Cheryl Margolin.
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.
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
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)
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
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.
FOOD
August 2, 2013
Total time: 1 hour, plus overnight chilling time Servings: Makes 5 1/2 dozen cookies Note: From Donna Deane 1 1/4 cups flour 1/2 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (1 stick) cold butter 1/2 cup chunky peanut butter 1/2 cup sugar 1/2 cup brown sugar 1 egg 1/2 teaspoon vanilla 1 cup finely chopped peanuts 1 cup finely chopped bittersweet chocolate 1. In a medium bowl, stir together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
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
April 6, 2013 | By Noelle Carter, Los Angeles Times
Dear SOS: I was wondering if you would be able to get the recipe for the irresistible brown butter cookie at the newly opened and darling Bittersweet Treats on Colorado Boulevard in Pasadena. This cookie is chewy, dense and delicious, and I would very much like to re-create it at home. Halah Hassan Pasadena Dear Halah: Browning butter will give any dish - from savory sauces to creamy icings and glazes - added depth with rich, nutty notes. These cookies are no exception.
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