Thoughts of cookies and Cardamom Butter Squares

Today, I am not blogging about one person's favorite cookie. I decided to give family hearts a break and just blog about a cookie I happen to like. My cookie favorite would be a molasses or gingery type cookie or a cookie that's based in butter with frosting. Nothing fancy or sophisticated there. Just full of taste and texture. But first I have to write a little about this season of cookie baking and what it means to me.

When I started baking cookies for family I developed a process that brings me immense pleasure. I make a list of all desirable cookies. This is a large and cumbersome list and would scare the faint of heart. I won't bake each cookie but I am developing a list to assure the best will be included. I include family favorites as the base then cull my cookie recipes for additions. I have 5 cookbooks exclusively for cookies, 6 cookie magazine collections and then a stack of cookie recipes that I collect throughout the year. So part of the pleasure and process is reading and eliminating, noting some as maybes, others as musts and compiling the initial list. Then I code the cookie list as to type of cookie - bar, rolled, drop, sliced, etc. The second coding is for chocolate, nut, frosted, fruit, butter, citrus, fruit, spice or some other standout ingredient. The final step is to cull the list to develop a list of cookies that are balanced by type and ingredient. I try to make sure that there is a balance of flavors and textures so we don't have an over abundance of any one type or kind of cookie. While some may see this whole process as pretty picky or even anal or perhaps compulsive it is a critical time for me.

The process is so much more than making a list. It gives me a sense of what the platter will look like and the variety of tastes. But mostly it starts the anticipation and excitement of the reality of cookies and baking and smiles. As I've written before, I have thought about each person and their cookie and them. I think about my memories of them through the years and the more recent past memories. I have hopes and dreams and gratitude for the presence of each person in my life. I think about the history of the cookies in my list. There are always some made from a recipe from someone who has passed on. Making those cookies allows me an opportunity to connect with all of them and bring so many happy memories back to the present. This is a most spiritual experience for me and without meaning to offend I see this process and baking and sending and enjoying cookies when they reach their destination to be a unique form of communion among the generations and the ones loved so well. Communion in shared meals is one of my beloved rituals of life and when family and dear ones are so far apart it brings everyone a shared experience to mark the time until we can unite at our summer vacation.

Today's cookie is a cardamom butter square. The recipe was developed by the McCormick Spice Company. Cardamom is an exotic spice and in my mind underused in cooking. This cookies combines several favorite flavors - spice, butter, espresso and bittersweet chocolate. They are rolled into a log and chilled. When ready to bake they are sliced and baked then decorated with drizzles of bittersweet and espresso frosting. They are very contemporary looking and just delicious.

Cardamom Butter Squares

3 C flour
1 tsp baking powder
3/4 tsp salt
1 1/2 tsp gr. cardamom
1/2 tsp. cinnamon
1/4 tsp. allspice
1 C softened butter
1 1/4 C granulated sugar
2 large eggs
1 tsp. vanilla

Sift together flour, baking powder, salt and spices in a bowl.

Beat together sugar and butter in the bowl of an electric mixture for two minutes until pale and fluffy. Beat in eggs and vanilla. Reduce speed to low and beat in flour mixture until just combined.

Form dough into two 12 inch logs wrap each in plastic wrap. Use your hands to roll, press and square the sides of each log. Chill logs on a baking sheet until slightly firm, about 1 hour then smooth logs with plastic wrap and flat side of ruler to achieve straight sides. Chill until firm, 1 hour.

Preheat oven to 350 degrees.

Cut scant 1/4 inch slices from a log to fill two ungreased baking sheets. arranging slices about 1 inch apart. (Chill remaining dough in plastic wrap.)

Bake cookies switching positions of the sheets midway during baking, until edges are golden, 10 to 12 minutes. Cool on sheets 3 minutes then transfer to wire racks to cool completely. Repeat process with remaining dough.

Icing

1 tsp instant espresso powder
1 tsp. vanilla
1 1/2 - 2 T milk
1 C confectioner's sugar

Mix the above together to make a thick but pourable frosting. Spoon into a sealable bag and snip 1/8 inch from corner. Use the bag to drizzle thin strips of espresso icing on the cookies.

3 oz melted bittersweet chocolate

Put 3 ounces of melted bittersweet chocolate into another sealable bag, snip 1/8 inch from the corner and drizzle over the cookies. You have a two layer drizzle on each cookie. Let cookies stand on the racks until the icing is set about 2 hours.

This makes 6 dozen cookies.

Cookie Blogs III

Today I had a wonderful experience. One of my dear friends emailed me and asked me to visit. She thought I might be missing Christmas cookies and baking because of my knee. She and her daughter baked and she wanted to share some with me. She dropped off a beautiful platter of eight different assorted cookie varieties. How nice. I never receive Christmas cookies. It was such a treat to look at the variety and sample a cookie. They are delicious. I said to Nancy the giver , "You have rugelach." "Oh you mean sour cream roll ups?", she asked. Isn't it funny that so often the things we see as the same are different or vice versa. But the enjoyment of tradition and flavors though different can evoke fond memories of tastes, smells and experience.

Today I offer another bar cookies. In the process of making over 1000 cookies you learn some efficiencies. Lots of bars, lots of slices created from rolls of refrigerated dough and drops. Spritz are individually shaped but by a cookie press which makes a pretty fast process. Little time for rolled cookies - plus they may be too fragile to travel.So yet again a bar cookie. I'll go a bit further and tell you it's a sleeper cookie. Sleeper because it looks pretty average. Crumbs adorn the top but it is a pretty plain undecorated cookies. Your eye wouldn't be drawn to it as you might an iced cut-out or a frosted drop or swirled marbleized cookies with sprinkles. But it is a mouthful of caramel and crumbs. It's an easy cookie because it's based is refrigerated cookie dough. I know that's kind of a trick from a cook who likes to make things from scratch but it is a delicious cookie none the less. The cookie is one of Miss Jen's favorite. She is a cookie lover and I thinks she loves the exotic name with the very simple caramel note of the cookie.

Dulce de Leche Bars

2 rolls refrigerator sugar cookie dough (18 oz each)
1 3/4 C. rolled oats
2/3 C firmly packed brown sugar
2 Tsp. vanilla
1 bag of caramels (14-15 oz.)
1/2 C. butter
1 can sweetened condensed milk (14 oz.)
3 T. caramel topping

Heat oven to 350 degrees.
Break up 1 cookie roll into a large bowl. Add 3/4/C of the oats, 1/3 C brown sugar and 1 tsp. of the vanilla; mix well. With floured fingers press the dough mixture evenly into the bottom of ungreased 15x10x1 inch baking pan to form the crust.
Bake 13 to 18 minutes or until light golden brown.
Meanwhile in the same bowl break up the second cookie dough roll. Add the remaining oats, 1/3 C brown sugar and 1 tsp. vanilla; mix well.
In a large heavy saucepan heat caramels, butter and condensed milk over medium low heat, stirring frequently until caramels are melted and the mixture is smooth.
Remove partially baked pan of cookies from the oven. Spread caramel mixture evenly over the crust. Crumble remaining cookie mixture evenly over the top of the caramel.
Return to oven. Bake 18-22 minutes longer or until light golden brown. Cool 15 minutes. Run knife around the edge of the pan to loosen. Cool completely - 2 hours. Using a small spoon drizzle the caramel topping over the top of the cookies. Cut into bars.

Here's to you Miss Jen. Enjoy the cookies.

Golf Balls and one other oldie

No, not those. This is the recipe for the fabulous Christmas cookie beloved by Henry's for decades. This is always one of the cookies I bake for the family cookie gifts. Jon gave these cookies their name. Mexican wedding cakes as they are called by others.

Golf Balls

1/2 pound unsalted butter, softened
1/4 C. Granulated sugar
2 C. flour
1 T. vanilla
2 C. broken pecans

Mix all ingredients together and roll into walnut sized balls. Bake in a 350 degree oven for 10-15 minutes. Roll in powdered sugar while warm and once again when cool.

This year I delivered cookies to Mimi and Bobo. Much more fun than sending them by mail. Mimi and I were discussing cookie baking and reminiscing. She described a plain cookie rolled and cut into diamonds with a sprinkling of cinnamon on the top and an almond or pecan pressed gently into the top. We could not think of the names of these cookies. I was lying in bed searching through one of my cookie cook books and the name cam to me - Sand Tarts! Thanks Aunt Dorr for the recipe. This recipe comes from Aunt Rose. Mimi or Aunt Dorr please explain to us just who is Aunt Rose.

Sand Tarts

2 C. granulated sugar, divided
1 1/2 C. unsalted butter
3 eggs
4 C flour
cinnamon

Cream 2 C. sugar and all of the butter until light and fluffy.

Add eggs one at a time beating well after each addition.

Stir in flour completely.

Chill overnight in the refrigerator. Roll out thin. Cut in desired shape (diamonds to us) top with an pecan or almond and sprinkle with cinnamon. Bake at 350 degrees for 10-12 minutes.