Lemon Walnut Wafers

Lemon Walnut Wafers  (Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 78.

I made these in a rush and didn't have time to take my usual photos of the process. I was looking for something quick and easy and I had an overabundant supply of lemons on hand. I recall making a similar recipe called "Old-Fashioned Jumbo Lemon Wafers" (in fact, that recipe is on the opposite page from this one in the book). I don't recall how they compared to this recipe, but I think they are very similar.

Maida simply describes these as "semi-soft with a tart lemon flavor - an old-fashioned cookie from Florida." An apt description. I baked these one sheet at a time, like I normally do, as I find that you can adjust baking times for the next batch if needed. The first batch was a tad overdone (the bottoms of the cookies were overly dark) so I deducted a few minutes for the subsequent batches and they came out perfect. Like she says in the directions, they do not appear done and only show slight browning around the edges.

They are an addictive little cookie and I added a little more lemon juice for extra tartness.

The recipe makes about 36 cookies.

1 1/2 cups sifted all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
Generous pinch of powdered ginger
Finely grated rind of 1 large lemon
3 tbsp lemon juice
4 oz. (1 stick) unsalted butter
1 cup granulated sugar
1 egg plus 2 egg yolks
1/2 cup walnuts, in medium-sized pieces

Preheat the oven to 350. Line cookie sheets with parchment paper.

Sift together the flour, baking powder, salt and ginger. Set aside.

Cream the butter until smooth. Add the sugar and beat well.

Add the egg and yolks until the mixture is light and fluffy.

On low speed, add the sifted dry ingredients, scraping the bowl to make sure all is incorporated.

Stir in the lemon zest and juice and nuts.

Use a rounded teaspoon to form the cookies, placing them about 2 inches apart on the baking pan.

Bake 18-20 minutes. If baking one sheet at a time, use the upper rack. 

When done, they will have a thin brown edge but not brown on the tops. They will spring back when lightly pressed with fingertip. Transfer to wire racks to cool. Store in an airtight container.

Ralph's Cookies

Ralph's Cookies (Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 111. 

These cookies are described as being the same as the nut bars made by Betsy's Place in New York City with the exception of a chocolate bottom layer. The chocolate was suggested by Maida's husband Ralph. The cookies are delicious and addictive but very fragile. I think I had more trouble getting a photograph than I did baking them. 

Since this is a multi-process recipe, I suggest getting all your ingredients lined up and ready. I did this earlier in the day and that was helpful. 

After the cookies have cooled completely in the pan, I placed them in the freezer for about a half-hour. I think this makes it easier to cut them. It also helps to use a sharp knife and a scraper. After making them, it dawned on me that lining the pan with parchment paper might be a good idea. 

This recipe can make anywhere from 32 to 64 bars depending on how you cut them. She describes an elaborate method of using toothpicks and a ruler for marking and cutting them in equal sizes. I didn't adhere to any of that and just cut them in a haphazard fashion. 

I goofed and did not see the instruction for mixing in the nuts when making the top layer. So, I sprinkled them over the layer at the end. I don't think this affected the outcome too much but if I do it again, I will do it the way she instructed.

Bottom Layer

1 oz. semi-sweet chocolate

1 1/4 cups sifted all-purpose flour

1 teaspoon baking powder

Pinch of salt

1 teaspoon granulated sugar

1/4 lb. (1 stick) butter, cubed

1 egg yolk

2 tablespoons prepared coffee, cooled

2 cups semisweet chocolate chips

Preheat oven to 350 and use the center rack. Butter a 10.5" x 15.5" x 1" jelly roll pan.

Melt the 1 ounce chocolate in top of a double boiler or the method you prefer. Set aside to cool.

Sift together the flour, baking powder, salt and sugar.

Two methods are given - I went with the food processor method. Place the flour mixture in the food processor, add the butter and process until the mixture is fine. 

Add the egg yolk, coffee and melted chocolate and process until the mixture forms a ball.

(The non-processor method: Cut the butter into the flour mixture with a pastry blender or fork. Add the egg yolk, coffee and melted chocolate. Stir with a fork until the ingredients are well mixed and the dough holds together. Knead briefly if it is not smooth.)

Place small bits of the dough over the prepared pan and smooth it out with your fingertips. This will be a very thin mixture. You will think there is not enough dough but just keep pushing it until the pan is covered.

Bake for 8-10 minutes. Prepare the top layer.

Top Layer

3 oz. (3/4 stick) sweet butter 

2 teaspoons vanilla extract

3/4 cup granulated sugar

2 large eggs

2 cups chopped walnuts or pecans

Cream the butter. Beat in the vanilla and sugar.

Add eggs, one at a time, scaping with a rubber spatula and mixing well. The mixture will look curdled. This is ok. Stir in the nuts and set aside. (Note: I forgot to add the nuts but sprinkled them over the layer at the end.)

Sprinkle the chocolate chips over the baked layer. 

Return it to the oven and bake for 2 minutes. Use a rubber spatula to smooth out the melted chocolate. Let stand for 2-3 minutes.

Spoon the batter in dollops over the chocolate. Notice the mixture looks thin and runny. If I had added the nuts, it would have been different!

This is where I sprinkled the nuts instead of adding it to the mixture earlier -

Return to the oven once again and bake for 30 minutes until the top is a rich golden brown. 

Cool on a baking rack until completely cool. 

After cooled, cut into squares. (You can put the pan in the freezer for a half-hour to harden the mixture and make it easier for cutting). 

Store in an airtight container.

Chocolate Chip Whole Wheat Cookies

Chocolate Chip Whole Wheat Cookies (Source: Maida Heatter's Book of Great Chocolate Desserts (Andrews & McMeel Publishing, 2006 ed.), pg. 117. 

I have been wanting to make these for a long time but I could never remember to buy powdered skimmed milk. I have never used this in my life. I don't believe the product I purchased was "skimmed" milk but whatever, it worked. 

The cookies are delicious, very soft and chewy. I did not have enough nuts on hand and used coconut instead. I plan to make these again soon (since I have powdered milk on hand!) and I will try the nuts next time.

1/2 lb. (2 sticks) unsalted butter (softened)
1 tsp. vanilla extract
1 1/2 cups dark brown sugar, firmly packed
3 large eggs
1/2 tsp. salt
1 tsp. baking soda
1/3 cup dry instant powdered skimmed milk
2 1/2 cups whole wheat flour
6 oz. walnuts or pecans, coarsely chopped (or shredded coconut can be sustituted)
2 cups semi-sweet chocolate chips

Preheat oven to 375. Line cookie sheets wtih aluminum foil.

Cream the butter. Add the vanilla and sugar and beat well. 

Add the eggs, one at a time, beating well. Beat mixture until slightly lighter in color.

Add the salt, baking soda and powdered milk.

On low speed, gradually add the flour, beating only until incorporated.

Stir in the nuts and the chocolate chips.

Use a teaspoon or ice-cream scoop and place the cookies about 1 1/2 inches apart on the cookie sheets.

Bake for 12-14 minutes, reversing the sheets half-way through baking. Bake until the cookies are semi-firm and slightly darkened. If baking one sheet at a time, use the higher oven rack. 

Transfer cookies to a wire rack for cooling. Store in an airtight container.

Chocolate Lulus

Chocolate Lulus
Source: Maida Heatter's Brand-New Book of Great Cookies (Random House, 1995 ed.), pg. 140.

These cookies are very tasty with a strong cocoa flavor and a hint of pepper. I have to confess that I don't detect the pepper - let me know if you do. These are very easy to make and they don't involve a mixer! 

3 oz. semisweet chocolate
4 oz. (1 stick) unsalted butter
1/2 cup firmly packed brown sugar
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
2 TBS. unsweetened cocoa powder
Pinch of salt
1/2 tsp. finely ground black or white pepper
1 large egg
1 tsp. vanilla extract
Granulated sugar (for coating the cookies)

Adjust oven rack to center position and preheat to 350. Line cookie sheets with parchment or foil.

Melt the chocolate and butter in a medium saucepan over medium heat. 

Mix in the brown sugar. Stir for a minute and remove from the heat.

Sift together the flour, baking soda, cocoa, salt and pepper. Set aside.

Beat the egg slightly with the vanilla.

Add the chocolate mixture to the egg and vanilla.

Add the flour mixture.

Drop rounded teaspoons of the dough onto a piece of foil.

Roll the dough into smooth balls.

Roll the balls in sugar to coat.

Press slightly with a fork.

Bake for 12 minutes, reversing the sheets halfway through baking. Do not overbake. The cookies should be semi-firm on the edges and slightly soft in the middle. They will crisp as they cool. 

Store in an airtight container.

Chocolate Raisin Cookies

 

Chocolate Raisin Cookies  (Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 46.

Do you like your cookies crisp or soft? Well, I discovered that this one can be either depending on how long you bake them. Eighteen minutes worked fine for me although the cookies were very crisp. On the second bake, I took them out at seventeen minutes and that made a big difference - the cookies were much softer. 

If you baking one pan at a time, use the upper rack in the oven. This is what I did after forgetting that we had a turkey to put in the oven. 

This recipe makes 42 cookies.

1 3/4 cups sifted all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 oz. unsweetened chocolate
1 cup raisins
5 1/3 oz. unsalted butter
1 tsp. vanilla extract
1 2/3 cups granulated sugar
1 egg
1/2 cup sour cream
Boiling water (for the raisins)

Preheat oven to 375. Line cookie sheets with parchment paper.

Sift together the flour, baking powder, baking soda, and salt. Set aside.

Plump the raisins by pouring boiling water over them and let them stand 5 minutes. Drain and set aside.

Melt the chocolate in top of a double boiler. Set aside to cool slightly.

Cream the butter. Add the vanilla and sugar and beat well.

Mix in the egg.

Add the chocolate and the sour cream.

On low speed, add the flour mixture, a little at a time (I use a large spoon),  mixing well. 

Add the raisins.

Place a teaspoon of dough on the cookie sheet about 2-3 inches apart. The cookies will spread when baking.

Bake 18-20 minutes. They will be done when they spring back when pressed. Do not overbake.

Transfer to a wire rack to cool. Store in an airtight container.

Wienerstube Cookies

Wienerstube Cookies  (Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 166.

These are Austrian cookies, very dark in color, with a sandy, rich chocolate flavor that is enhanced by spices. The black pepper as well as the cayenne really gives them a kick. They are one of those cookies that you might not think much of after eating one but you find yourself going back for more...

I could not find many references to this cookie online nor could I find a translation of the word. Maida only gives a one-sentence introduction. 

These are very easy to make and you can bake them all at once after the dough has frozen or make only partial portions as you like. 

1 1/2 cup sifted all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. allspice
1/2 tsp. finely ground black pepper
Pinch of cayenne pepper
3/4 cup unsweetened cocoa (preferably Dutch process)
6 oz. (1 1/2 sticks) unsalted butter
1 1/2 tsp. vanilla extract
1 cup granulated sugar
1 egg

This recipe makes 48 cookies.

Sift or whisk together the flour, baking powder, salt, cinnamon, allspice, pepper, cayenne and cocoa. Set aside.

Cream the butter. Add the vanilla...

and the sugar. Mix well.

Mix in the egg.

Add the sifted dry ingredients a little at a time until thoroughly mixed. Scrape down the sides of the bowl as well as the mixer paddle.

Cut a piece of wax paper about 16 inches long. Place the dough by pieces down the center and form it into an oblong strip about 12 inches long by 2-3 inches wide. Using the wax paper to form the dough works well for this.

Once the dough is formed, wrap it securely in the wax paper and put it in the freezer. Leave it for several hours or you can use it days or even weeks later. When ready to bake, slice it thinly and place on cookie sheets 1" apart. Bake for 10 -12 minutes at 375. They are done when the tops spring back. Do not overbake. Transfer to a wire rack to cool.