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.
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.
April 6, 2013 |
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.
June 9, 2012 |
Dear SOS: The San Diego bakery the Cravory (formerly 410 Degrees) makes the most amazing cinnamon roll cookies. Any chance of getting the recipe? Many thanks! Brian Boroff San Francisco Dear Brian: These little creations, which look and taste like a cinnamon roll but are neatly compact with a cookie crumb, combine the best of both worlds. The Cravory was happy to share its recipe for cinnamon roll cookies, which we've adapted below. Total time: 1 hour, 10 minutes, plus chilling and cooling times Servings: Makes 20 to 24 cookies Note: Adapted from the Cravory in San Diego.
CALIFORNIA | LOCAL
March 24, 1992
Hillary Clinton's comment that she is not baking cookies and having teas is offensive (March 17). She should already know that there is an enormous amount of real work that goes on that is not validated by a paycheck stub. Nor is it given titles of status such as "president, attorney or chairman." The work is being done by people with titles like neighbor, friend, parent and volunteer. When there is time to bake cookies, they are not for some June Cleaver image to be presented to children arriving from school.
November 17, 2012 |
We're still standing. Barely. Food editor Russ Parsons, Web producer Jenn Harris and I met with Executive Chef Lachlan Sands and culinary student Donna Feoranzo at Le Cordon Bleu in Pasadena to judge the top 50 cookies from our third annual L.A. Times Holiday Cookie Bake-Off. Chefs and culinary students took the top recipes and have been baking all day -- I believe they started at 7 this morning. It was a tough job -- and we're still recovering from the sugar rush -- but we were able to narrow it down to choose our top 10. We'll post the top 10 cookies tomorrow.
August 18, 2012 |
This week's SOS comes from Wenise Wong in Los Angeles: "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!" 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.
December 15, 2011 |
Many hands help make holiday cookies. That's true when you're gathered with family and friends and vats of colored icing. It's true when you're running a contest for cookie recipes, when it takes thousands of readers, dozens of cooking school students and five hungry judges to choose the best. And, it turns out, that's even true if you're one of the winners. This year's Holiday Cookie Bake-Off attracted nearly 200 recipe entries. More than 7,000 votes were cast by readers on our Facebook page.
April 22, 2010 |
Dear SOS: I read your column regularly, and you certainly are able to research the most difficult recipe information with success. My husband loves the Corner Bakery's large oatmeal cookies because they are so chewy and not too sweet. Please see if you can secure the balanced ingredients and directions for the recipe. Beverly Keyser Woodland Hills Dear Beverly: These generous oatmeal cookies are big on both size and flavor, sweetened with brown sugar. It may seem like there's a lot of cinnamon, but it balances nicely with the vanilla and fruit.
December 16, 2009 |
By Thanksgiving weekend, the prep work was well underway. All year long she'd been saving the boxes from stationery and from her nylon stockings, stashed with the Christmas ornaments. She'd made lists in her perfectly inscrutable handwriting. In our basement refrigerator, she had squirreled away some of the raspberry jam she made during the summer. So every fall, when my mom told us that she'd grown tired of the whole idea of Christmas cookies and was giving them up, she didn't mean it. We were never sure, though.