I love working with a Sous-Chef!!!! Thank you Sarah for taking the roll on Friday! I really appreciated the extra set of hands and great conversation. It has been a long time since I baked with anyone else on a foodie project.
I actually had no idea what cookie to cook that night. I still had oatmeal cookies left over and I was motivated to challenge myself on something new. As well, when I made those pre-mixed cookies for Valentines, I really loved the cookie that was premixed and packet-ed in the box. I am no food chemist, but I know what each component in baking a cookie is supposed to do. What I did was read the box to see what the dry ingredients contained and then looked up a recipe where the contents might have been similar.
I found the recipe for Empire Cookies in a magazine I “liberated’ from my mothers house in Canada. The cookie portion mixes up pretty easily. It’s not a very moist cookie, and I think I will still change the butter content on it next time and make it even more brittle.
I actually remembered a technique I learned on a cooking show about putting the cookie in-between two sheets of parchment paper when rolling out the dough. Of course, I only remembered this after having the hardest time with the first batch we rolled out sans some parchment paper. It all got stuck to the counter and it was a mess. When we used the parchment, it was like seeing ray of light beam through on a cloudy day. The cookies were so much easier to roll out and get thin, not to mention getting them off the darn flat surface without breaking the delicate dough became a much more do-able process.
I had most of everything in my pantry.The recipe asks for almond extract, but it said that vanilla extract could be used and that is what I did. It also called for a candied cherry to be placed on top. As cute as this looks, that is just one thing that I don’t keep on hand. Looking at the cookies they did look somewhat barren on the top. I had red sprinkles I used to sub for the cherry and then Sarah asked it I had some coconut! I thought that was a great idea and I did indeed have some unsweetened coconut in stock.
Was very happy with the outcome of this cookie. There is a lot that you can do design wise. It’s a nice crunchity cookie. Makes you feel like a cookie monster with it’s brittle crusty batter. Even with the icing on top it’s not all that sweet. I was thinking it was going to be really overpowering, but I think the tartness of jam, and that the cookie only has half a cup of sugar, makes it all come together really nicely.
The recipe I used for the cookie is as follows:
- 1/2 cup unsalted butter(1 stick)
- 1/2 cup granulated sugar ( I am going to try castors sugar next time)
- 1 egg
- 1 tablespoon vanilla extract
- 2 cups all purpose flour
- 1tsp baking powder
- 1/4 teaspoon salt
- 1/3 cup any fruit jam
- 1 cup powdered sugar
- 1/4 tsp vanilla
- 4 tsp hot/boiling water
- Colored Sugar
- or Unsweetened Coconut ( I think that the coconut might be better baked until lightly brown)
Bake in a 350° oven until edges are brown. It was about 12 minutes in my oven. They are very brittle, so be care when removing from sheet.