Cookies – Page 2 – mythankfultable.com

Guinness Dark Chocolate Chunk Cookies

March 15, 2018 by chrissy@mythankfultable.com

I know, Saint Patrick’s Day is coming and where the everyday cook makes corned beef and cabbage (no thank you), I make Guinness Dark Chocolate Chunk Cookies. Hey, it’s a solid nod to the holiday and it will not in any way disappoint.

While my dad was faithful to make corned beef and cabbage every year, I can’t say it is because I miss my dad that I don’t make it. It’s just not my thing. I will eat it if someone serves it to me, but otherwise, hard pass. I know. I’m sorry.

These cookies incorporate dark chocolate cocoa powder, dark chocolate chunks, and of course, 1/2 Cup of Guinness Beer. While the finished product doesn’t have, to my palette anyway, a sensory overload of this strong beer, you can definitely smell it in the dough before you bake it.

I typically make Guinness Slow Cooker Beef a few times a winter, and so there is that one extra can in the pantry, making this the perfect recipe.

This cookie is soft and moist and so dark chocolatey. It is perfect in its chocolatey goodness. It makes me jig around my kitchen. Ok, I dance in my kitchen whether there are these cookies or not, but seriously. Make these cookies.

I originally found this recipe in 2013 on http://heathercristo.com and have adapted the recipe slightly, I bake at a lower temperature and use dark chocolate chunks in the dough instead of semi sweet.

These cookies have a fudge-y tendency when cooked at the lower temperature, so I did tend to leave them on the baking sheet after removing them from the oven for a few minutes to cool before transferring them to a cooling surface. I would rather a chewy over crispy cookie anyway, so if you are more towards the latter, turn the heat up to 350* instead.

All cookie crispy chewy aside, I saw a really great quote from Saint Patrick on my Instagram feed this week, I thought I would include it with this post:

“May the strength of God pilot us,

May the wisdom of God instruct us,

May the hand of God protect us,

May the word of God direct us.”

I hope for you strength, wisdom, protection, and direction today. And, as always, a thankful heart. Thank you for coming to the table!

Chrissy

Click below for a printable recipe.

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Guinness Dark Chocolate Chunk Cookies

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This dark decadent cookie combines the flavor of Guinness beer with dark chocolate and Dark Chocolate Chunks! Recipe adapted from heathercristo.com

Author: chrissy@mythankfultable.com

Ingredients

Scale

1 Cup Butter
1 1/2 Cups White Sugar
2 Large Eggs
1/2 Cup Guinness Beer
1 Cup Dark Cocoa
2 Cups Flour
1 Teaspoon Kosher Salt
1 Teaspoon Baking Powder
1 Bag of Dark Chocolate Chunks

Instructions

Preheat oven to 325*
In a mixer with a paddle attachment, cream together butter and sugar until light and fluffy.
Add the dark cocoa powder and combine.
Add eggs and mix thoroughly.
Add the Guinness beer and combine.
Add the dry ingredients to the batter.
Slowly incorporate chocolate chunks into the dough.
Scoop the batter onto a silicone or parchment lined cookie sheet.
Bake for 10 minutes. Allow cookies to cool on the baking sheet for an additional two minutes.
Transfer to wire rack or parchment paper to cool.

Coconut Biscotti

February 18, 2018 by chrissy@mythankfultable.com

Coconut has so much potential. Growing up, I remember begging my mom to buy a coconut at the grocery store so we could drill holes in it and drain the water out of it. I remember being thrilled as she hammered a big nail into the coconut and tipped it over a glass.

Then she baked it on a cookie sheet, and we ate the flesh. My mom was not a let’s-do-science-experiments-in-the-kitchen kind of mom, but she was always looking for ways to enrich our childhood. Which, is why she is the best.

Coconut Biscotti

Fast forward thirty something years and you can purchase coconut water just like any other beverage. It is packaged and pretty and all of the healthy people love it. We use the oil, we use the flesh, we drink the water. It is, kind of perfect in it’s entirety.

As a kid, other than that experiment in my mom’s kitchen, The only other connections to coconut are mounds and almond joy bars (which I traded for the good candy on trick or treat night), and Pina colada stuff…(which I hated) and that’s it.

Then there was the first time I had a macaroon (Dad’s favorite), and then coconut ice cream, and yes, I remembered that experimental grocery store purchase circa 1980’s…but on a whole new level.

It would make sense that this would lead to me baking coconut biscotti. I am over the top obsessed and until I hit a clunker, I will keep moving forward with this strange compulsion to make every biscotti known to man.

This coconut biscotti is simple in its ingredients, and easy to make. I did dip them in dark chocolate and sprinkle additional coconut on top because they were prettier that way, and dark chocolate and coconut are so lovely together.

The addition of flaked coconut to the dough (I used sweetened because I had it on hand) adds not only a sweetness, and a depth of coconut flavor, but also a chewy texture that compliments the biscotti crunch.

I left half of this batch as is, simple, coconut, and beautiful. The perfect light golden color and the mix of textures.

And then I went there….

I melted some dark chocolate morsels and a tablespoon of Crisco in the microwave and had myself a dipping party.

Don’t judge. Some cookies need dark chocolate. Think Mounds Bars.

Then, because I had the coconut waiting there for me to put away, I went ahead and sprinkled some more on the top. It almost looked like snow, or feathers, either way, it was perfect.

From my childhood memory to the table today, coconut love has been a slow developing life love for this gal. Not only have I embraced it, I am making it a staple in our home.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

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Coconut Biscotti

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This light coconut biscotti is the perfect blend of crunch and chew. Dipped in dark chocolate and topped with additional coconut puts this biscotti over the top!

Author: chrissy@mythankfultable.com

Ingredients

Scale

1/2 Cup Butter
1 Cup White Granulated Sugar
2 Large Eggs
1 Teaspoon Baking Powder
1 Cup Shredded Coconut
1 1/2 Teaspoon Coconut Extract
1/2 Teaspoon Vanilla Extract
1/2 Teaspoon Salt
2 Cups AP Flour

Instructions

Preheat oven to 350*
In a mixer, combine sugar and butter until light and fluffy.
Add eggs and extract and beat until combined.
Add in coconut, baking powder, and flour until combined.
Form dough into two logs, flatten slightly on a Silpat or parchment lined cookie sheet.
Bake for 30 minutes.
Allow Biscotti to cool for ten minutes and slice into one inch pieces.
Flip biscotti on pan, cut side up, and bake for an additional ten minutes.

Chocolate Brownie Turtle Cookies

February 6, 2018 by chrissy@mythankfultable.com

Chocolate Turtle Cookies

Of all the pretty cookies in the world, the ones worthy of those you love and hold dear, the ones you are willing to work your kitchen goddess skills for, these are that cookie.

However, unlike to course of true love, these go pretty smoothly, and quickly, considering they have to be rolled, filled, drizzled…you get the picture.

While I bake (the actual process of baking) for myself, the end result (what I bake) is rarely for me. I would rather give it away or share it. I don’t need to eat the treats, I refuse to buy bigger pants. What I need is to create the treats, then write about them. That’s my thing. The eating of the thing is a bonus. Which is why, my staff room has become my taste tester location. These cookies, however, sing out, “I LOVE YOU CHRISSY!! COME TO ME!!” These cookies, I made for me. (I didn’t eat them all, I promise).

Did I mention they taste like a tiny chocolate caramel turtle brownie instead of a cookie? Soft, with a slight caramel chew, and a chocolate drizzle to top it all off?

They are so pretty, and decadent, and my only regret is I didn’t make a double or triple batch.

The dough is rolled and chilled. When ready to bake, the dough balls are rolled in egg white and chopped pecans, placed on a cookie sheet and they are given an indentation to hold future caramel. One can use a spoon to do this, or, use that opposable thumb you were fortunately given. I actually re-indented post bake to make sure those babies held all of the caramel.

Now, a note on pecans. I used chopped pecan pieces. I then gave a few pecans a whirl in the processor so they were smaller. Those cookies came out looking more “pecan dusted” over “pecan accented.” The choice is yours. I liked the look of the bigger pieces, but that’s me.

Bake, then set to cool, make your caramel and fill. Then a simple chocolate drizzle is added to say, “Hey baby, you know you want me.”

I made these for the holidays and saved this recipe for now because quite frankly, if you only made these for Valentine’s Day, you would communicate effectively, “Yes, I do indeed love you.”

If you need to break up the task of making these (and I love this when baking anything that requires multiple steps…thus my profound respect for biscotti, so easy). I say, mix and roll day one, roll in pecans and bake and indent, then caramel and drizzle. This can be spread over a few hours or a few days. The cookies keep in an air tight container and the caramel can be added right away or the next day, your choice.

Once the chocolate is drizzled and cooled, the cookies can even be stacked. The drizzle acts as a protective layer between caramel and therefore “stickage” is minimal. I stored mine between layers of parchment, and don’t think I wasn’t tempted to lick the caramel off the parchment before I threw it away. No shame, no judgement.

Sometimes we bake for those we love. Sometimes the person we love and who we bake for is ourself. Because, it all starts with what we love, which should be ourselves. Because we are worth making beautiful things for just us. That, is a wonderful thing.

I hope you enjoy this recipe (you will), and as always, thank you for coming to the table!

Chrissy

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Chocolate Brownie Turtle Cookies

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Fudgey chocolate cookies rolled in pecans and topped with a soft caramel center. Additional chocolate drizzle adds the final touch!

Author: chrissy@mythankfultable.com

Ingredients

Scale

1/2 Cup Butter
2/3 Cup Sugar
1 Large Egg, separated
2 Tablespoons Milk
1 Teaspoon Vanilla Extract
1/3 Cup Dark Cocoa Powder
1 Cup Flour
1/4 Teaspoon Salt
1 1/4 Cup Chopped Pecans

Caramel Filling:

14 Caramel Candies
3 Tablespoons Heavy Cream

Chocolate Drizzle:

1/2 Cup Semi Sweet Chocolate
1 Teaspoon Shortening

Instructions

In a mixer, combine butter and sugar until light and fluffy.
Add egg yolk, milk, and vanilla extract. Mix until incorporated.
Add salt, cocoa powder, and flour.
Refrigerate dough for a few hours or overnight.
Roll dough into balls, dip in egg white, and roll in chopped pecans.
Place dough onto parchment lined or Silpat lined baking sheet.
Make a small indentation in each ball of dough.
Bake at 325* for 12-14 minutes or until set.
Prepare caramel filling by combining caramels and heavy cream in a microwave safe bowl or on the stove top.
Fill the indentations with caramel filling.
Drizzle chocolate drizzle over the cookies.

Dark Chocolate Tart Dried Cherry Biscotti

January 31, 2018 by chrissy@mythankfultable.com

Dark Chocolate Tart Dried Cherry Biscotti

Ok ok, I know I am slightly, no totally on a biscotti kick. I am utterly and completely in love with not only the simplicity of this cookie, but also the tenacity and survival skills it has. A biscotti can outlast a sugar cookie, a salted caramel cookie, a brownie, you name it. In the world of survival of the fittest, the biscotti reigns supreme.

This biscotti combines a simple dough with the integration of tart dried cherries and really dark chocolate.

Now, in my brain, dark chocolate, especially 90% dark chocolate is not sweet at all, and has antioxidants, and over all is healthy (er) than say, a snickers bar…though if I can incorporate a snickers into biscotti, I will.

The unsweetened cherries (which are a perfect snack food on their own) chopped up give the extra chew and slight sweetness to match the cookie base and dark chocolate melty chunks.

This was by far the driest (though I don’t really let them get that dry), crunchiest of my biscotti, and I am not sure why. I pretty much keep a hawk eye on the oven, and even though I timed it- the make up of these cookies make them more traditional on the biscotti spectrum. I also decided to melt dark chocolate chips (which were a lower percentage and therefore sweeter though still

less than semi sweet) to drizzle, which balanced out the flavors.

If you are a dried tart cherry fan, which I am, you will love the slight chew and dark jewel tone of the cherry bits offset by the melted dark chocolate. This biscotti could have even gotten away with a few crushed sea salt flakes on top, just to add a little more, if you are looking to go there.

I feel like compared to the chocolate peppermint biscotti, these seem more on the healthy side…even though there is butter and sugar and chocolate involved. In any event, eating one of these won’t leave you feeling un-satiated when it comes to the dessert realm. Nothing is worse than a dessert that seems healthy and still makes you sad when you taste it. I repeat, melted dark chocolate chunks = no disappointment.

This biscotti recipe will keep for more than a week in an airtight container, and will freeze beautifully as well (don’t do the drizzle until after you thaw.

If you are looking for a valentine sweet that is not so sweet, this may be the dessert for you.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Dark Chocolate Tart Dried Cherry Biscotti

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Author: chrissy@mythankfultable.com

Ingredients

Scale

½ Cup Butter
1 Cup Sugar
½ Teaspoon Baking Powder
½ Teaspoon Baking Soda
1 Teaspoon Vanilla Extract
3 Eggs
2 Cups of AP Flour
¾ Cup Dried Tart Cherries, chopped into small pieces
1 Bar (3.5 Ounce) 90% Dark Chocolate, chopped fine

Drizzle (optional)

1 Cup Dark Chocolate morsels
1–2 Tablespoons of shortening

Instructions

Preheat oven to 325*
In a mixer, beat butter and sugar together until light and fluffy.
Add eggs, vanilla extract, and combine.
Add baking powder, baking soda, salt to mix, then slowly add flour.
Mix well and fold in cherries and chocolate.
Transfer dough onto a lightly floured surface and shape into two logs approximately 8-10 inches long.
Bake for 20-25 minutes or until lightly browned.
Remove tray from the oven and allow to cool for ten minutes.
Slice at an angle approximately one inch thick.
Replace biscotti on the cookie tray slice side down.
Continue to bake for an additional 20 minutes, flipping over after approximately ten minutes to cook on both sides.
Remove biscotti from the oven and allow to cool on a wire rack completely.
If you want a little extra, melt some dark chocolate chips with 1-2 Tablespoons of shortening and drizzle on one sliced side of biscotti

Maraschino Cherry and Almond Biscotti

January 23, 2018 by chrissy@mythankfultable.com

Maraschino Cherry and Almond Biscotti

Every year I make this sweet little cream cheese cookie with a cherry half on top. It is an old Pennsylvania recipe that I make during the holidays without fail, except for this year.

I did, however, buy the ingredients to make these cookies, which included maraschino cherries. You know, the glass jar filled with ruby red cherries that glisten in their sugary sweetness. Long stems and future sundae toppers/Shirley Temple makers. You can’t really find them in the same place at grocery stores…some are with the ice cream toppings and some are in the baked good aisle and some you just have to stop and ask the clerks to find.

I know that artificially red colored anything is bad. I know it is not for the every day experience. I also know, when making these cookies I had at least one cherry while I was chopping them up.

I am a 1972 born and raised human. I never wore a seat belt as a child. I sat in the front seat, breathed in an abundance of second hand smoke, and never wore a helmet while bicycle riding until I was nineteen. I lived in a time where my parents had no idea where I was during the summer from lunch until street lights came on. So, a red maraschino cherry was definitely a part of my childhood. Along with slush puppies, striped knee socks, games of four squares, and feathered hair. Throw Fonzie in there, Love Boat, and Saturday morning cartoons, you now see a glimpse into my childhood.

Fast forward; I have used a seatbelt every time I enter a car since the late 80’s. My children wear bicycle helmets, and we do not find ourselves around much second hand smoke. We are pretty boring. I’m thrilled with this. The internet, laptops, cell phones, have invaded our lives, and with them, different dangers.

I do still buy maraschino cherries. They are just a little sentimental part of my life that I keep in the pantry. I haven’t made a Shirley Temple, I don’t think, in the last ten years. We don’t even have ice cream sundaes often, but I did make these cookies, and they are delicious.

Almond and cherry are like the peas and carrots of the baking world. This original recipe from www.culinaryhills.com not only incorporated sliced almonds (roughly chopped) it also includes almond extract. The sweet pink color and the slight chew from the small pieces of cherry make this another visually appealing as well as tasty biscotti. I, of course, added more cherries than the original recipe. I also added a white chocolate drizzle because it looked pretty and added a little more sweet to the finished product.

I intentionally leave my biscotti with a little chew to them, as I don’t want a brick-like finished product. I do know most biscotti have the hard crunch to them and I like mine just shy of that. The final baking time determines how dry the cookies end up, so you determine that when you bake your own.

These would make a very sweet valentine cookie, and if you are going to crack open one of those jars of red wonder, why not in the name of love? You could sing Tainted Love to go with your ethical stand on red food dye? No?

If I were to mix up my cookie tray, these would be a keeper. Throw in an almond or orange with dark chocolate biscotti, or a double chocolate biscotti and you have a range of colors and flavors.

I like that biscotti keep nicely in an air tight container for more than a week, if you can keep them around that long (last time I did breakfast at school they were gone before the first lunch wave). They can nestle in an air tight container or even be frozen and keep their integrity. And I am all about integrity, especially in a cookie. Ok, more of in my humans, but if a cookie can not crumble that works too.

Sometimes we take a detour, and we find ourselves in a place we don’t expect but find pleasantly surprising. That’s where the journey with my maraschino cherries ended up. Instead of becoming a cream cheese classic, they became a biscotti that will make another appearance in my kitchen. Wherever you go, wear your seatbelt, or a helmet…we aren’t in the eighties anymore.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

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Maraschino Cherry and Almond Biscotti

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Original biscotti base recipe from www.culinaryhills.com (I made some minor adjustments)that incorporates sweet maraschino cherries and slivered almonds. White Chocolate drizzle gives the added layer of sweetness.

Author: chrissy@mythankfultable.com

Ingredients

Scale

½ Cup Butter
1 Cup Sugar
2 Teaspoons Almond Extract
2 Eggs
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
½ Teaspoon Salt
3–3 1/2 Cups of Flour
1 Cup Maraschino Cherries, chopped
1 Cup Slivered Almonds, roughly chopped

Drizzle (optional)

1 Cup White Chocolate Chips
2 Tablespoons Shortening

Instructions

Preheat oven to 350*
In a mixer, beat butter and sugar together until light and fluffy.
Add eggs, almond extract, and combine.
Add baking powder, baking soda, salt to mix, then slowly add flour.
Mix well and fold in maraschino cherries and chopped almonds.
Transfer dough onto a lightly floured surface and shape into two logs approximately 8-10 inches long.
Bake for 20-25 minutes or until lightly browned.
Remove tray from the oven and allow to cool for ten minutes.
Slice at an angle approximately one inch thick.
Replace biscotti on the cookie tray slice side down.
Continue to bake for an additional 20 minutes, flipping over after approximately ten minutes to cook on both sides.
Remove biscotti from the oven and allow to cool on a wire rack completely.

Drizzle

In a microwave safe bowl, melt white chocolate chips with 1-2 Tablespoons of shortening and drizzle on one sliced side of biscotti

Mexican Hot Chocolate Cookies

December 28, 2017 by chrissy@mythankfultable.com

Mexican Hot Chocolate Cookies

This time of year tends to lean to the crazy side of things. Food, family, friends, programs, ending semesters, grading, finals, shopping, busy busy busy.

This is in addition to regular life stuff, like sports and work and feeding your family, so imagine my sadness when I realized that the blog hasn’t really gotten attention in a week. Then more sadness when I realized that this cookie has a grand total of two pictures for the whole blog. I guess, in the midst of photographing and recipe typing, this cookie got the short end of the stick. Kind of makes me sad, because of the cookies with the most surprise, this one is delish.

Imagine a dark chocolate cookie, rolled in a mixture of sugar, cinnamon, and two kinds of chili powder. Then baked to a soft dark sweet and spicy treat. You have this cookie.

Originally by Martha Stewart in her glory (yes I own almost every one of her cookbooks), the cookie calls for unsweetened cocoa powder. I have baked it with Dutch process and Dark Cocoa and hands down, my family prefers the darker chocolate flavor. I have also upped the spice factor by adding both Ancho and Chipotle, and increased the amounts, but trust me, with the sugar and the cinnamon, the subtle heat that happens with this cookie is more of a “Oh Wow” than “What the heck?”

As an aside, these spices are from the Atlantic Spice Company, an awesome little shop in North Truro, Massachusetts. This is in the Outer Cape Cod, at the junction of 6 and 6A. A must stop if you love to cook and are on the Cape. They have an amazing selection of spices and teas as well as the very cool gift selection for the culinary artist in your family (many items in my stocking came from the Atlantic Spice Company and I was very pleased).

In all fairness, I do typically warn the consumers of what is what on a cookie tray. My mom is not a fan. Spicy is not her thing. So, in respect for those who want to stay to the safe side of the cookie tray, let your guests know.

If you are the type who loves a little kick, and likes to be inspired, then this is the cookie for you. You can’t go wrong with a spicy dark chocolate chewy cookie that has just the subtlest hints of red flecks amongst the sugar. The cinnamon also rounds this out, so it is just a flavor boom of a cookie.

I also continue to bake my cookies at the lower temperature (I know, who do I think I am to mess with Martha Stewart on a recipe?) to keep them soft and I find that these are the kind of cookies you bake, and serve. As in, tender and break easily after the first day. So if you are planning to bake and freeze or bake and leave out…maybe do another kind of cookie. The good thing is, this dough doesn’t require chilling after mixing and before baking, so you can do this in one setting.

The soft chocolate crinkly top with the mix of sweet and heat makes this the perfect bring along to something like a Super Bowl party, where the folks who are clinging to the wings platter might enjoy spice with their cookie, or an event were foodies who like to try something new are up for a new dessert. I say, it takes all kinds of cookies to make up a tray.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

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Mexican Hot Chocolate Cookies

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Author: chrissy@mythankfultable.com

Ingredients

Scale

2 ¼ Cup Flour
½ Cup Dark Cocoa Powder
2 Teaspoons Cream of Tartar
1 Teaspoon Baking Soda
½ Teaspoon Coarse Salt
1 Cup Butter
1 ¾ Cup White Granulated Sugar
2 Large Eggs

2 Teaspoons Cinnamon
½ Teaspoon Ancho Chili Powder
1/2 Teaspoon Cayenne/or Chipotle Chili Powder (If you are going to go easy, this is the place to do it).

Instructions

In a medium bowl, sift together flour, cocoa, cream of tartar, baking soda, and salt. Set aside.
In an electric mixer, combine butter and 1 ½ Cups of sugar until light and fluffy.
Scrape down sides of the bowl, beat in eggs until combined.
With mixture on low, slowly combine dry mixture until combined.
Refrigerate dough for a few hours up to two days.
In a bowl, combine ¼ Cup Sugar, Cinnamon, and Chili Powder
Scoop dough into balls and roll into cinnamon sugar mixture.
Place dough balls on parchment lined cookie sheets.
Bake at 325* for approx. 10 minutes. Bake until cookies are set in the center and are beginning to crack.
Let cookies slightly cool on cookie sheets then transfer to wire rack to cool completely.

Notes

Yield 32 Cookies

White Chocolate Raspberry Cookies and Is it Fixable?

December 27, 2017 by chrissy@mythankfultable.com

White Chocolate Raspberry Cookies with White Chocolate Drizzle

Do you have a recipe you have made for years and everyone likes it and even expects it to appear annually? For me, that would be this cookie. This White Chocolate Raspberry Cookie that has been baked by myself since 1995.

It is not only beautiful, it is also delicious.

A combination of white chocolate that finds itself not only in the form of chunks in the cookie as well as drizzled on top, it is actually melted into the batter, providing the smooth, sweet texture of a regular cookie the extra flavor boost to take it next level.

Then there is the addition of a perfect ruby of seedless raspberry preserves in the middle. It is a decadent cookie. It is a break it in to steps cookie, but it is worth it.

White Chocolate Raspberry Cookies

I think the part of this cookie that is interesting is that it can be broken down into steps. Make the dough and either form into logs to slice (later) or roll into balls to refrigerate. They can stay in the refrigerator for a few days, well wrapped.

White Chocolate Raspberry Cookies

Then bake. Again, put them in an air tight container and you can walk away. Then, right before you are ready to assemble cookie tray or deliver, top with the raspberry and white chocolate drizzle. They are the queen of the cookie tray.

And now the heart of the matter: They are not my favorite cookie. I almost didn’t make them this year.

What? What kind of sales pitch is this? It isn’t.

White Chocolate Raspberry Cookies

I love these cookies. They are just the perfect combination of flavor and tenderness, I make them smaller on purpose because of the sweetness, and they are so so pretty.

I think, like a great dog or a long time friend, they hold the comfort of the familiar. I make them every year. It is a constant. It is respected and I treat it with the same level of love my other cookies get. The pride is still there when they turn out the way they should.

They are not the sea salt caramel I have been bubbly over, they are not the new and shiny. They are the old and shiny. The cookie I am expected to make because they are my cookie.

With a blog I want everything to be new and exciting. However, these are my been doing it forever and not exciting. But that’s me. We’ve been in this baking game together for two decades now, this me and this cookie.

Now you, if you have never had one, or even if you have, you will have butterflies. Trust me, you’ll love them.

Funny thing is, I am not a recipe hoarder. I had no idea people wanted to know how to make these. I don’t remember anyone asking for the recipe…But I am HAPPY to share it. Actually, the recipe comes from my Better Homes and Garden Cookbook. One of the oldest cookbooks in my pantry. It opens to this recipe because it’s one of those recipes. The kind where the book has the splatter and water wear…you know what I mean.

The secret to these cookies is cooking at a low temperature. It is white chocolate and butter friends, both brown easily. Nobody wants a hard brown bottom cookie. Nobody. So you have to watch. One batch will be ready in eleven minutes, the next time you make these they can be ready in ten or twelve. Bake on parchment or silpat lined cookie sheet. Bake at 325*.

A double batch of this recipe can yield four dozen smaller cookies. You want to keep them on the smaller side because they have a cookie/confection like quality. It’s the white chocolate that makes it so.

Also, the dough can seem like it isn’t what it should be, but it will be, trust and have faith. The combination of butter and white melted chocolate give the dough an almost drier consistency when you are rolling the balls or into logs to slice (when I slice them, I make them 1/4″ thick…I don’t use a ruler for this). They will get into the oven and suddenly transform to white, soft, buttery velvet cookies.

Maybe the stress on my relationship with this cookie is because I want them to be the perfect cookie every time. People expect it. I expect it. Which is why they almost didn’t get made this year. What if the batter decides to look dry again? What if the bottoms are brown? What if the drizzle looks like ploopy white globs of goo? (It’s happened). What if I melt the chocolate wrong and it burns and that smell…oh that smell… See? A million things could go wrong.

A million things don’t go wrong. And if they did, it’s cookies. It isn’t life altering.

I have a phrase I use A LOT. “Is it fixable?” Is it? If it is, then fix it. If it isn’t, then solve it or start over.

I use this phrase with my own children: Spills? Scratched the car’s paint (but didn’t get hurt)? Said the wrong thing (and need to apologize)?

I use this at school: Wrote something incorrectly? Read something that didn’t make sense? Need to pick things up that tipped over accidentally?

I use this for myself: Long day? Stressed? Too many things to do on the list? Can’t be the perfect (fill in the blank here my titles range all over the place)?

If we can’t fix it, it’s a problem. If we can fix it, then there is a path to take. Some things can’t be fixed. Like when cookies don’t turn out like the picture, or you can’t go back and redo a situation the right way. So you do your best to make it better, or toss the crappy cookies out and start over. It’s butter and sugar people. Let’s not be worried about the small stuff.

Which is why, in the end, these beautiful cookies are on my cookie tray for Christmas. Or, in this case were, and you can make them before the new year or for Valentines Day, because they have hearts and love all over them.

This blog, and it’s author will and are going to be streamlining and lightening up. Literally. But for the next nine recipes or so, we are packing in the sugar and the sweetness because there is a time in life for sweetness.

There is a time for softness, and kindness, and beautiful. So we make the cookie that people want. Because when you hand over these cookies to someone who loves them, it makes you feel like a better human being. We need more of that in our world. People who feel like they can fix and be better human beings. Including myself.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

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White Chocolate Raspberry Cookies

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Author: chrissy@mythankfultable.com

Ingredients

Scale

8 Ounces White Baking Bar or White Chocolate Chips (chopped)
½ Cup Butter
1 Cup Granulated Sugar
1 Teaspoon Baking Soda
¼ Teaspoon Salt
2 Eggs
2 ¾ Cup Flour

½ Cup Seedless Raspberry Jam
3 Ounces White Chocolate Baking Bar
½ Teaspoon Shortening

Instructions

Divide 8 ounces of white chocolate baking bar or white chocolate chips into 2- four ounce segments- melting four ounces and reserving the other four ounces to add to the dough as chips or chunks. Set the melted white chocolate aside to cool.
In a mixer with a paddle attachment, beat butter until light and fluffy. Add sugar and cream together.
Add baking soda and salt. Beat until combined.
Add eggs and melted white chocolate.
Beat in as much flour as you can with mixer. Then add remaining flour by hand stirring with a wooden spoon.
Stir in remaining 4 ounces of chopped white chocolate or white chocolate chips.
Roll dough into logs and wrap in parchment or wax paper and chill.
Slice logs into slices and bake at 325* for 8-10 minutes.
When fresh from the oven, make small indentation with a spoon in the middle of the cookie.
Allow to cool. Cookies will store in an airtight container for up to three days or freeze up to a month. If freezing, freeze cookies as is, and decorate with jam and white chocolate before serving.
Right before serving, melt raspberry jam in a sauce pan. Spoon ½ teaspoon of jam onto each cookie.
In a saucepan, combine remaining white chocolate and shortening until melted.
Drizzle white chocolate mixture over jam on each cookie, forming a drizzle. When I do this, I try to cover the jam so that the cookies are able to stack slightly without getting “jammy.”

Double Chocolate Peppermint Biscotti and Being Kind

December 16, 2017 by chrissy@mythankfultable.com

Double Chocolate Peppermint Biscotti

In a time of year where stress is running high and we are making lists, and scurrying to do this and that amidst all the other stuff we already do, we can get lost in the “do” and lose sight of the bigger picture. The being kind part.

So, I have a sarcastic side and sometimes make comments I maybe shouldn’t. If you do know this about me, it’s because I am close enough to you to show you my cold heart (welcome to the club). I am from Massachusetts, I am my father’s daughter, sarcasm is a part of my DNA. In fact, I have a sweatshirt that belonged to my father: National Sarcasm Society…Like We Need Your Support.

However, there is a fine line. I need to watch it. In my years of teaching I have picked up the saying, “Is it truthful? Is it necessary? Is it kind?”

I find lately, my three question filter needs to be reapplied. I find myself in lines of unhappy people, crowded spaces, and faces are grumpy. I may not like it, but I can try to fix it.

So, I am making it my personal challenge to be kind ON PURPOSE. I know, mic drop.

Should be a given, but needs to be in the forefront of my brain because otherwise…I’m adding to the problem. Some things may be true, but not kind or necessary. Sometimes, shutting my mouth is the better choice. That goes in conversation, that goes on social media, it’s just a good idea.

Now, for these cookies…

These biscotti are dark chocolate with a mix of vanilla and peppermint extract and an additional boost of chocolate morsels. Baked twice, and drizzled with white chocolate and crushed peppermints, they are so perfect for the holidays.

They are a little heavier than the regular biscotti, but the trade off is richer chocolate flavor and a combination of three kinds of chocolate.

Dark chocolate base, semi sweet morsels, and white chocolate drizzle.

Add the peppermint crunch that kind of melts and gives the chew to the crisp cookie, it is a winner.

The test of a great cookie is when you take a taste, walk away, and think, “Wow, give me another bite of that.” These are good without being a side kick to a warm drink- but pair it with coffee and I am a happy girl.

Double Chocolate Peppermint Biscotti

I won’t carry on with my soap box sermon on being kind, (I need to post this recipe asap) but suffice it to say when you stop and actually try to change your mindset, you actually are the one who is gifted the blessing.

So bake these cookies and be nice out there friends, we still have a week to go!

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

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Double Chocolate Peppermint Biscotti

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Chocolate biscotte with chocolate chips and a white chocolate drizzle and crushed candy canes!

Author: chrissy@mythankfultable.com

Ingredients

Scale

Biscotti:

1/2 Cup (One stick) Butter
1 1/4 Cup Granulated White Sugar
2 Eggs
3/4 Cup Dark Cocoa Powder
1/2 Teaspoon Vanilla Extract
1/2 Teaspoon Peppermint Extract
1/2 Teaspoon Salt
1 Teaspoon Baking Soda
2 Cups of Flour
1 12 ounce bad of Semi-Sweet Morsels

Topping:

1 Cup of White Chocolate
6 Crushed Candy Canes (you will have extra – but that’s ok too!)

Instructions

With a mixer, beat together butter and sugar until light and fluffy.
Mix in dark cocoa powder.
Add eggs and extracts, mix until combined.
Add in salt, baking soda, mixing well, then add in flour slowly.
Fold in chocolate chips.
Turn dough out onto a lightly floured surface.
Form two 14X4″ logs and place on a parchment or silpat lined cookie sheet.
Bake at 325* for 30-35 minutes.
Allow dough to cool slightly and slice on an angle approx. 1/2 to 3/4 inches.
Flip cookies- cut side up and bake for an additional 5-10 minutes.
Allow the cookies to cool.
Crush candy canes (I use a ziploc baggie and a hammer for this…)
Melt white chocolate and drizzle over cooled cookies.
Sprinkle crushed candy canes while the white chocolate is still melty.

Chocolate Dipped Orange Biscotti and Fear of Doing New Things

December 13, 2017 by chrissy@mythankfultable.com

Chocolate Dipped Orange Biscotti

So…true confession, biscotti has always terrified me as a baker.

I know, that sounds foolish, because terrified is a very strong word for a baking adventure, but there it is. It’s a dough that you divide in two and bake all at once, then slice and REBAKE? As in, risk brown bottoms not once but twice? Yeah…hard pass.

In every cookie swap I join, it’s the biscotti I hide for myself. (Come on, you all hide stuff from your children). If I am having coffee at a pastry shop with a friend, the biscotti winks at me and says, “Hey girl, you know you want me to come along. You can dip me in your coffee and my chocolate will get all melty.”

Ok, sorry if I just made biscotti sound like porn or a bad meme. But it’s true. It’s the one cookie I love that I have never made.

Until last night.

At my Library Cook Book Club Cookie Swap (I brought the Dark Chocolate Crinkle Cookies), when I confessed my fear of biscotti, I was challenged by my wonderful cooking friends to try my hand at biscotti for the blog. “A blog challenge if you will.” (I just said that in the Project Runway season sixteen “twins” voice in my head). So I began my research. Turns out, there are a lot of biscotti options out there.

Pleasant surprise, biscotti turns out to be one of the easiest, most beautiful cookies to make, and did I mention easy already? because they are. If you have attempted the Dark Chocolate Sea Salt Caramel Cookies or the Browned Butter Sea Salt Caramel Cookies, you have already superseded the cookie hard to make expectations.

So, here I am with another major life lesson, you don’t know until you try. Easy to dish out as a parent, not so easy to do as a grownup.

Truth be told I am not good with new or uncomfortable. I am not a fan of icebreakers, I do not like to have to get up and be silly unless it is spontaneous or I initiate it.

I am a team player, I have done fun things like swim with dolphins and ride the slide that goes through the shark tank. We’ve had kitchen dance parties. I’ve been known to see how many different beaches we can walk on in a day. Don’t get me wrong. I’m not totally rigid and predictable.

But new things? No. I have a mantra I made for myself years ago when it came to new jobs or adventures, “You can try anything for two weeks.” (then reevaluate the situation to see if it sticks or I was right in my initial mindset of NO). Or in this situation, I could try to make biscotti. I couldn’t really judge how difficult it is until I tried, right?

So, I tried. I selected Chocolate Dipped Orange Biscotti, because chocolate and orange are two of my favorite flavors. The original recipe from www.portandfin.com seemed pretty straightforward. I switched out the extract and of course added more orange zest. I also used semisweet chocolate because it is what I had in my pantry.

One bowl mix, one stick of butter, about an hour of my life in the kitchen, very little risk.

The dough comes together quickly, and is turned out onto a lightly floured surface and formed into two long rectangles. Then it is baked. Surprisingly the small rectangles not only get bigger but also puffier, which was very cool. I had intended smaller shaped biscotti and ended up with the “normal” sized biscotti.

Let the bars cool for about ten minutes, take out that big knife and slice on the angle. Then place them back on the cookie sheet sideways (middle side up) and bake a second time.

I used parchment paper, and followed the baking time closely. The great thing about biscotti is it is supposed to be a drier cookie. It is also supposed to be more golden than the average cookie, so the fear of brown bottoms has to go. And by brown bottoms I am talking about slightly darker than the cookie itself, not like a burnt sienna crayon.

Once the cookies are done baking a second time and cool, melt that chocolate and dip away.

SO GOOD.

So here’s the funny thing that happened as soon as I bit into my first baked biscotti. All of these memories of biscotti came flooding into my mind.

Like anisette sponge cookies which I think was the closest I can remember to biscotti as a kid.

Like the first time I had biscotti with my dad with coffee like a real grown up.

Or the many conversations over coffee with my good friend Beth and the variety of biscotti she used to have at my disposal, (thanks friend).

Or that one time George and I ran away from home to Newport and got caught in the rain, and bunkered under the porch at The Coffee Grinder on Bannister’s Wharf and sipped our lattes and shared a biscotti. Which, to this day, is one of my favorite moments. (As documented on the Instagram pic below).

Biscotti in the rain with George

I got to thinking, how many other things am I afraid to do that are actually really easy but I’ve built up in my head to be scary (hello spin class/cross fit/trip to Europe/redoing my bathroom on my own/setting down a patio path) that I might be able to do just as easily as bake these cookies? Ok, some things require a professional, but you get my meaning.

All this to say, make the biscotti. You won’t be sad you did.

Bonus: my son, who is currently wrestling and watching everything he eats, ate one and said, “Mom, so good.” Which, as a momma, is the best compliment. Or at least, to me it is.

I might even go as far as to say my baker pride inched up a notch. Which, is good for the soul. Probably not as good as the spin class that I am afraid of and should take would be for my figure, but hey. I’ll take my romance of the biscotti for now. Baby steps and conquering fear and all that.

As an aside, I will also be posting about the Eggnog Biscotti with Rum Drizzle ASAP, as I couldn’t stop with one type of cookie. Because, baker fear issues. I’m also planning a chocolate peppermint biscotti and I probably won’t stop there. I may be slightly obsessed, just saying. That’s what happens when you find yourself newly in love with something or someone. You just have to know more, and biscotti, I am all heart emoji eyes for you.

I hope you enjoy this recipe, and sit yourself down with one and a warm beverage of choice, because they are a kick your feet up and enjoy yourself cookie if ever there was one.

Chocolate Dipped Orange Biscotti

As always, thank you for coming to the table!!!

Chrissy

Click below for a printable recipe.

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Chocolate Dipped Orange Biscotti

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Delicious Orange Biscotti Dipped in Semi Sweet Chocolate. Original recipe found on www.portandfin.com with some minor changes.

Author: chrissy@mythankfultable.com

Ingredients

Scale

1/2 Cup (One Stick) of Unsalted Butter
1 Cup Granulated Sugar
2 Eggs
1/2 Teaspoon Orange Extract (If you don’t have this you can use vanilla or almond)
2 Tablespoons of Orange Juice
3 Tablespoons Orange Zest
2 Teaspoons Baking Powder
1/4 Teaspoon Salt
2 1/2 Cups of All Purpose Flour
1 Egg White mixed with 1 Teaspoon of Water (For brushing the dough before first baking)
1/2 Bag of Semi-Sweet or Dark Chocolate morsels.

Instructions

Preheat oven to 325*
using a mixer, combine butter and sugar until fluffy.
Add Orange Zest and combine.
Add Orange Juice, Eggs, and Extract (Orange or Vanilla) and mix until well combined.
Add Baking Powder and Salt.
Slowly incorporate the flour, mixing until just combined. The dough will appear sticky- that’s how you want it.
Turn dough out onto a lightly floured surface and divide into two portions.
Roll each portion to a rectangle approximately 12 inches long by 4-5 inches wide.
Place each rectangle on a parchment lined baking sheet with a few inches in between (dough will spread and rise as it cooks).
Brush tops of both rectangles with Egg White and Water Mixture
Bake for 30 minutes in 325* oven until lightly golden and firm to the touch.
Cool for ten minutes.
Lower oven heat to 300* at this time.
With a chefs knife or other longer knife, slice through the rectangles on an angle to the size preferred. (I made mine about 3/4″ wide and yielded about 20-24 biscotti).
Stand each slice on its side, (cut side up) and bake at 300* for an additional 30 minutes or until dried and lightly browned.
Let cookies cool completely.
Melt chocolate in microwave or in a double boiler, watching the chocolate doesn’t burn.
Dip biscotti in chocolate or using a knife, spread a layer of chocolate on the biscotti.
Allow chocolate to set, this can be done in the refrigerator or in a cool location.
Store in an airtight container in a cool location.

Cherry Almond Shortbread Cookies with White Chocolate Drizzle

December 12, 2017 by chrissy@mythankfultable.com

Cherry Almond Shortbreads with White Chocolate Drizzle

Oh the sweet pinkness of these cookies. Tender sweet, bite-sized mouthfuls of cherries and almond. A shortbread cookie that presents itself in a little pink mound with white chocolate icing.

Cherry Almond Shortbreads with White Chocolate Drizzle

I love how these are shortbread cookie without being dry and flat. Even with the two main ingredients being flour and butter, the sweetness of the cherry juice and the diced maraschino cherries give these cookies the jewel like quality and color.

Cherry Almond Shortbreads

While a pink cookie for me is more decorative and makes the cookie platter so much prettier…I am also impressed with the flavor. A cookie has to bring more to the table than a pretty face.

I also wondered about the white chocolate drizzle. I mean, does a cookie that is pink and filled with cherry bits and almond extract really need an additional white chocolate drizzle? The answer is yes. Yes it does.

Cherry Almond Shortbread Cookies

I think the thing about different cookies is that each one really should top the last. Nobody wants a dry or boring cookie. If you are going to put it in your mouth, it should be worth the caloric trade off. And if it is a sweet, especially if it is a sweet, it should definitely be worth it. So, while these little darlings were good without the drizzle, the tiny bit of white chocolate was just what they needed to be front and center.

This cookie is fairly simple in that the hard parts are chopping the cherries, and waiting for the dough to chill.

For this recipe you make and chill the shortbread dough. Then, when thoroughly chilled, you form small round scoops or roll into balls. Personally, I use a cookie dough scoop, then roll them to make them smooth. These baked up at 325* in about 10-12 minutes. I took the first batch out at ten, and liked the extra minute or two – I don’t like a browned bottom cookie at all- so watch your oven and don’t wander too far while baking.

When you remove them from the oven, they are perfect little pink mounds. They are not fluffy or cloud like- they are a denser cookie- as they are actually a shortbread. But the almond and cherry add a really nice flavor that works with the size and color of these little cookies. I wish my daughter were younger and we still played tea party. This would be the cookie I would serve, for sure.

When the cookies are cool, the white chocolate drizzle is just enough to finish them off. If you are freezing these cookies, hold off on the white chocolate drizzle until ready to serve.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

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Cherry Almond Shortbread Cookies with White Chocolate Drizzle

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Delicious pink shortbread cookies that pack a cherry and almond punch. Original recipe from www.sallysbakingaddiction.com

Author: chrissy@mythankfultable.com

Ingredients

Scale

¾ Cup Unsalted Butter
2/3 Cup Granulated White Sugar
1 ½ Teaspoon Almond Extract
1 Tablespoon Maraschino Cherry Juice
2 Cups All Purpose Flour
20 Maraschino Cherries, drained chopped
4 Ounces White Chocolate

Instructions

Using a mixer, beat the butter at a high speed until light an fluffy.
Add to medium speed, and add sugar, and almond extract.
Scrape down the sides of the bowl, and drizzle in cherry juice.
Turn off mixer and incorporate dry ingredients. A soft dough will form.
Add chopped cherries and mix until they are distributed throughout the dough.
Wrap dough in saran wrap or wax paper and refrigerate.
Preheat oven to 325*
Scoop and shape dough into balls.
Bake for 10-12 minutes on parchment lined baking sheets.
Cool cookies on wire rack.
Melt white chocolate and drizzle over cookies.